Potato Muffins Food

MUFFIN TIN POTATOES GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or grease with butter.
• Heat butter in a saucepan over medium heat. Cook and stir garlic in the melted butter until fragrant, about 1 minute. Add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
• Slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. Remove saucepan from heat and stir Parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
• Divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
• Bake in the preheated oven until potatoes are tender, about 25 minutes.

POTATO CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt.
• In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
• Add to the dry ingredients, stirring just until moistened.
• Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
• Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.

POTATO MUFFINS

Steps:

• In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

SWEET POTATO-CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease 12 standard muffin cups and place in the oven to heat. In a skillet, cook the bacon until crisp. Drain on paper towels, crumble, and set aside in a bowl. In a large bowl, stir the flour, cornmeal, baking powder, sugar, and salt together. In a medium bowl, mix the egg, oil, sweet potato, and 1/2 cup buttermilk together. Stir the wet ingredients into the dry ingredients just until blended; the batter should be slightly lumpy. Add another 1 to 2 tablespoons of buttermilk if the dough seems too stiff. Gently fold in the bacon. Spoon into the prepared muffin cups. Bake for about 25 minutes, or until the muffins are browned.

IRISH CHEDDAR, BACON AND POTATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Prick the potato all over with a fork. Wrap in a damp paper towel and microwave until just cooked through, 4 to 5 minutes, turning the potato after 2 minutes. When cool enough to handle, peel off the skin and grate the potato on the large holes of a box grater. Season with 2 pinches each salt and pepper and gently toss.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon bacon drippings.
• Whisk the flour, sugar, baking soda and 1/4 teaspoon salt in a large bowl; make a well in the center. Whisk the buttermilk, melted butter, egg and reserved 1 tablespoon bacon drippings in a medium bowl; pour into the well in the flour mixture and stir until just combined. Gently fold in the grated potato, bacon, cheese and chives.
• Divide the batter among the muffin cups, filling them all the way to the top. Bake until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

MINI SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of three 12-cup mini muffin tins with cooking spray or line with mini paper liners.
• Whisk together the flour, chocolate chips, baking powder, cinnamon, salt, and baking soda in a medium bowl. Whisk together the sweet potato, sugar, butter, sour cream and egg in a large bowl until combined. Stir the flour mixture into the sweet potato mixture until just combined but with a few small lumps. Fill each muffin cup with a generous tablespoon of batter.
• Bake until the muffins pull away from the sides of the pan (unless you used paper liners) and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

POTATO MUFFINS

Steps:

• Preheat the oven and thoroughly grease the muffin pans.
• Blend the potato, milk, eggs and yoghurt or sour cream together.
• Stir in the chopped spring onion and ham or bacon.
• Fold the flour and salt into the wet mixture until all ingredients are just incorporated.
• Place in the prepared muffin pans and bake at 200 degrees C for 20 to 25 minutes.

MASHED POTATO MUFFINS

Steps:

• Peel potatoes; cut into chunks.
• In pot of boiling salted water, cover and cook potatoes until tender, about 20 minutes, drain and return to pot.
• Mash to make 5 cups.
• Mash in 2 tablespoons of butter, let cool for 5 minutes.
• Meanwhile, in skillet, melt remaining butter over medium heat; cook mushrooms, onions and garlic, stirring often, until no more liquid remains, 6 to 8 minutes.
• Add to potatoes along with flour, eggs, baking powder, salt and pepper; stir until smooth.
• Spoon into 12 greased muffin cups.
• Bake in centre of 375f degree oven until golden, about 40 minutes.
• Let stand in pan on rack for 5 minutes; serve hot.

CHEF JOHN'S SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffins tins with paper muffin liners. Spray with non-stick cooking spray.
• Whisk flour, baking powder, cinnamon, salt, baking soda, ground ginger, and nutmeg together in a mixing bowl.
• In a separate bowl, whisk eggs, white sugar, and brown sugar together until mixture gets light and foamy, about 2 minutes. Pour in vegetable oil and melted butter; whisk together thoroughly. Add mashed sweet potatoes and chopped pecans. Add dry ingredients. Whisk together until dry ingredients disappear into the batter, about 1 minutes. Let batter set for 10 minutes before filling muffin cups.
• Fill muffin cups about 3/4 of the way to the top. Sprinkle tops with pecans and a pinch of demerara sugar.
• Bake until a bamboo skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan about 10 minutes; transfer muffins to a cooling rack to cool completely.

VEGAN MUFFINS WITH SWEET POTATOES AND DATES

Steps:

• Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
• In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
• Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.

MASHED POTATO MUFFINS

Steps:

• Place the potatoes in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat and cover and cook for 20-25 minutes or until tender.
• Drain and place potatoes in a large mixing bowl.
• Add the milk, butter and salt.
• Mash until light and fluffy.
• Fold in the sour cream, ricotta cheese, egg and onions.
• GENEROUSLY coat six muffin cups with nonstick cooking spray.
• Fill with potato mixture and smooth tops.
• Bake at 375 degrees for 20-25 minutes or until edges are lightly browned.
• Cool for 5 minutes.
• Carefully run a knife around the edge of each muffin cup and invert onto a baking sheet or serving platter.

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

POTATO ENGLISH MUFFINS

Steps:

• In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
• Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
• Mash the potato until it is smooth.
• Add it to the flour.
• Make a well in the center of the flour and add the milk.
• Mix it lightly with a fork, adding more milk if needed to make a soft dough.
• Put it on a lightly floured surface and knead it until smooth.
• Pat it (or roll it) to 1/2 inch thickness or less.
• Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
• Dust a griddle with flour and heat until the flour browns just a bit.
• Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
• Serve them hot with your favorite topping.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.