Cheese and Potato Muffin Recipe

These savory cheese and potato muffins are perfect for breakfast, brunch, or as a snack. They are fluffy, cheesy, and filled with delicious potatoes, making them a hearty and satisfying treat.

Ingredients

  • 1 cup mashed potatoes (about 2 medium potatoes)
  • 1 cup shredded cheddar cheese
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 2 tablespoons chopped chives (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper muffin liners.
  2. Prepare the Mashed Potatoes: If not already done, peel, boil, and mash the potatoes. Allow them to cool slightly.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder.
  4. Combine Wet Ingredients: In another bowl, mix the mashed potatoes, milk, vegetable oil, and egg until well combined.
  5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  6. Add Cheese and Chives: Fold in the shredded cheddar cheese and chopped chives (if using) until evenly distributed.
  7. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips:

  • For a richer flavor, you can substitute the vegetable oil with melted butter.
  • Feel free to add other mix-ins such as cooked bacon bits, chopped green onions, or a different type of cheese.
  • These muffins freeze well. Simply cool them completely, place them in a freezer-safe bag, and freeze for up to 3 months. Reheat in the oven or microwave before serving.

Enjoy your delicious cheese and potato muffins!

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