Prep 30 mins
Cook 15 mins
A really interesting sounding recipe from Janet Reeves' "One Potato Two Potato" that you cook on your griddle. I'm always looking for ways to use up bits of leftover things, and here is a great way to use leftover mashed potatoes.
- 1 cup flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 teaspoon nutmeg
- 2 tablespoons butter
- 1⁄2 cup cold mashed potatoes
- 1⁄3 cup milk (plus or minus a tiny bit)
- In a large bowl mix the flour, baking powder, salt, sugar, and nutmeg.
- Cut in the butter with 2 knives or a pastry cutter until it resembles coarse meal.
- Mash the potato until it is smooth.
- Add it to the flour.
- Make a well in the center of the flour and add the milk.
- Mix it lightly with a fork, adding more milk if needed to make a soft dough.
- Put it on a lightly floured surface and knead it until smooth.
- Pat it (or roll it) to 1/2 inch thickness or less.
- Using a 3 inch cookie cutter (or whatever you use to make 3 inch rounds) cut them out.
- Dust a griddle with flour and heat until the flour browns just a bit.
- Cook the muffins on the griddle (at medium to medium-high heat) until they are cooked through and golden brown, turning them once.
- Serve them hot with your favorite topping.
I used sweet potatoes instead of regular white. It was good, but I also only got 6 instead of 12. There was a bit too much nutmeg for my taste.
These tasted great and were easy to make. The addition of nutmeg gives these muffins a truly unique taste. One suggesstion I would make would be to double the recipe if you want 12 muffins beacause I was thinking that the recipe would make 12 muffins since the serving size says 12 but I ended up with only 6 muffins. I topped half with butter and half with orange marmalade - both tasted great. Thanks for the recipe ladypit!
tasted good but a lot of work for a little return