Mashed potato muffins. I adapted this from the sweet potato muffin recipe on Rachael Ray’s site, since I had some mashed potatoes that i wanted to use.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cinnamon
2 large eggs
1 cup milk
2/3 cup brown sugar
1/4 cup canola oil
1 cup sweet potatoes, cooked and mashed
1 teaspoon vanilla
Position a rack in the center of the oven. Pre-heat the oven to 400°F.
Grease a standard 12-muffin pan or line with paper liners. (I often use a mini muffin tin instead for the kiddies.) Mix everything together until just combined, but don’t overmix or the muffins will turn out tough. Bake for 15-17 minutes, or until a fork inserted into the middle comes out clean. The muffins should have a spring to them when you touch the center. Dump them onto the counter to cool.
Above is the original recipe. The changes I made were using mashed regular potatoes, melted Olivio instead of canola, and vanilla almond milk instead of cow’s milk. The muffins required about 25 minutes’ baking time. Start checking at 18 minutes. It probably depends on the density of your mashed potatoes.