Muffin Monday: Rainy Day Potato

What do you like to do on rainy mornings? Read? Play piano? Stare out the window? I decided to bake parsley potato muffins.


Mom had made shepherd's pie a couple days before, and reserved a cup and a half of mashed potatoes for me to experiment with potato muffins--something I've wanted to do for a long time. And I must say, they turned out beautifully! I had one of these with my breakfast (there's nothing like biting into a warm, buttery muffin when you're really hungry), and then ate them for lunch with homemade tomato soup. Mmmmm....

My recipe came from a fun little cookbook called Mad About Muffins by Dot Vartan.

These little beauties fluffed up like a dream!

Here's a tip from Alton Brown: turn your freshly baked muffins out of the muffin tin and onto a tea towel, upside down. This keeps them from "settling" so that they remain fluffy!

Parsley Potato Muffins

Makes 1 dozen muffins

INGREDIENTS:

• 1 ½ cups all-purpose flour (I used 1 cup spelt flour and ½ cup all-purpose)
•  2 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 egg
• 2/3 cup milk
• 1 ½ cups mashed potatoes
• 1 tbsp. minced parsley (dried works well)

DIRECTIONS:

1. Heat oven to 400 ̊ and grease muffin tins.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt.
3. In a small bowl, beat together the egg and milk.
4. In another bowl, mash the potatoes with the parsley.
5. Stir he egg mixture into the flour mixture. Fold in the potatoes until the ingredients are blended.
6. Fill greased muffin tins. Bake for 30 minutes or until the muffins are brown (20 minutes in our oven).

These muffins come alive when smeared with butter!