Potato muffins

 
                               POTATO MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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