Title: Potato Muffins
Categories: Muffins Bread
Yield: 12 Servings
| 1 | c | Flour |
| 1 | c | Potato Starch |
| 1 | tb | Sugar, (Optional |
| 1 | tb | Baking Powder |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Thyme, Fresh, Chopped, Or |
| | | 1/2 ts. Dried Thyme |
| 1 | c | Milk |
| 1/2 | c | Potato, Cooked, Mashed, Warm |
| 1 | | Egg |
| 1/4 | c | Unsalted Butter, Or: |
| | | Margarine |
| 1/3 | c | Swiss Cheese, Or Cheddar, |
| | | Finely Grated |
Makes 12 standard muffins Note; I have made these using no sugar and
low-fat margarine, and do not notice much difference in the quality.
Preheat oven to 400øF. Butter standard muffin tins. In a large bowl, stir
and toss together the flour, potato starch, sugar (if used), baking powder,
salt and tyme. Set aside. In a medium bowl whisk together the milk and
mashed potatoes, then add the egg, melter butter (or margarine) and cheese,
and whisk until well mixed. Add to the combined dry ingredients and stir
just until blended. Spoon into the prepared muffin tins, filling each cup
about 3/4 full. Bake until a toothpick inserted in the center of a muffin
comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then
remove. Source: Williams-Sonoma Kitchen Library, Muffins and Quick Breads.