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Monterey Jack and Potato Mini Muffins

May 15, 2012
Makes 24 mini muffins

1 1/2 cups mashed potatoes

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

2 eggs, beaten

1/2 cup sour cream

1/2 stick butter, softened

1 cup whole milk

1 cup shredded Monterey Jack cheese

Preheat oven to 400° and spray a mini muffin pan with baking spray. I used two pans that yield 12 muffins each.

In a stand mixer on low, combine all ingredients until completely incorporated. Spoon evenly into muffin tins and bake for 12-15 minutes, or until slightly brown. You may want to set the timer for 10 and watch them since all of our ovens cook differently!

They are so moist – butter is so optional.

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From → Baking

2 Comments
  1. Very excited about trying this recipe. Another excuse to make mashed tatties so I can have leftovers to make something awesome with!

  2. Reblogged this on Thrive Farm Vittles and commented:

    Moving my food files from The Adventures of Thrive Farm to Thrive Farm Vittles

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