3/4 cup peeled, cooked and mashed Yukon Gold potatoes
1/2 cup buttermilk
1 large egg, lighly beaten
1/2 tsp sea salt
2 tbsp granulated sugar
1 cup all-purpose flour
1 1/4 tsp baking soda
Instructions
Preheat the oven to 375, and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside. In a small, bowl, combine 3 tbsp of the butter with 1/2 tsp of the herbs, 1/4 cup cheese and the grated potato. Set aside.
In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sugar. Add the flour and baking soda, and mix just until combined. Fold in remaining butter, herbs, and cheese. Fill each paper cup 3/4 full of batter. Divide the topping evenly amongst the muffins, about a tsp on top of each one. Bake until golden brown ,about 25 mins.
Originally Submitted
3/21/2012
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You can add this Potato-Asiago Cheese Muffins w/ Herbs de Provenc recipe to your own private DesktopCookbook.
