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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These savory muffins have been a favorite since I made the first batch several years ago, reports Donna Royer of Largo, Florida. I usually have all of the ingredients on hand, so they're easy to mix up at the last minute. They're great with dinner. Ingredients:
1-1/4 cups milk |
3/4 cup mashed potato flakes |
1 egg |
1/3 cup canola oil |
1 cup (4 ounces) shredded cheddar cheese |
1-2/3 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 tablespoons minced chives |
1 tablespoon dried parsley flakes |
2 teaspoons baking powder |
1 teaspoon salt |
Directions:
1. In a small saucepan, bring milk to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Stir until smooth; cool slightly.
2. Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick).
3. Fill greased muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
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