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Potato Parmesan Muffins
Makes 10 muffins
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Ingredients
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1
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medium COLORADO potato, peeled and coarsely chopped
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1/2
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cup water
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1/4
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cup milk
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1-2/3
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cups all-purpose flour
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3
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tablespoons sugar
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2
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tablespoons grated Parmesan cheese, divided
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2
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teaspoons baking powder
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1/2
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teaspoon dried basil leaves
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1/4
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teaspoon baking soda
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1/4
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cup vegetable oil
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1
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egg, beaten
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In small saucepan cook potato in 1/2 cup water, covered, over medium heat about 10 minutes or until tender. Do not drain. Mash until smooth or place mixture in blender container and blend until smooth. Add enough milk to measure 1 cup. In mixing bowl, combine flour, sugar, cheese, baking powder, basil and baking soda. Mix well. Combine potato mixture, oil and beaten egg; add all at once to flour mixture. Stir just until moistened. Spoon into greased or paper-lined muffin cups. Bake at 400°F for 20 minutes or until lightly browned. Remove from pan and cool on wire rack.
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© Colorado Potato Administrative Committee
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Nutrients per Serving
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(1 muffin)
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Calories
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170
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Calories from Fat
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37 %
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Total Fat
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7 g
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Saturated Fat
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1 g
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Cholesterol
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23 mg
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Carbohydrate
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23 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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174 mg
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Dietary exchanges
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1-1/2 Starch
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1 Fat
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