Description
Delicious cheddar potato muffins, perfect for a warm snack or side dish.
Ingredients
Scale
- 1 ½ cups mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- 2 tablespoons milk
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin or line with parchment paper liners.
- In a large bowl, combine mashed potatoes, eggs, sour cream, and milk. Mix until smooth.
- Fold in flour, baking powder, salt, and pepper until just combined.
- Stir in shredded cheddar cheese, reserving a little for topping.
- Spoon mixture into muffin cups, filling each about ¾ full.
- Sprinkle remaining cheese on top of each muffin.
- Bake for 25–30 minutes until golden brown and set.
- Let cool in pan for 5 minutes, then transfer to a wire rack.
- Garnish with chopped parsley and serve warm.
Notes
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg