Potato Cheese Muffins

This is a great way to use up a small quantity of mashed potatoes but I'm sure it can be doubled or tripled for a larger quantity with no problems. I love these muffins with soup for lunch. Originally published in Canadian Living magazine.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup granulated sugar
• 4  teaspoons baking powder
• 1  teaspoon salt
• 2  eggs
• 1 1⁄2 cups milk
• 1⁄2 cup  leftover mashed potatoes
• 1⁄2 cup  shredded cheddar cheese
• 1⁄3 cup shortening, melted

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt.
2. In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
3. Add to the dry ingredients, stirring just until moistened.
4. Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
5. Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.