Spud Muffins Two Ways
Turn your leftover mashed potatoes into a delightful treat with this recipe for Spud Muffins Two Ways. These savory, golden muffins come in two irresistible variations—cheese and herb or bacon and chive—so there’s something for everyone! Fluffy on the inside with a crispy top, they’re made with simple pantry staples like all-purpose flour, eggs, and butter, and feature flavor-packed additions like shredded cheddar, fresh parsley, smoky bacon, and zesty chives. Perfect for brunch, snack time, or as a side dish, these versatile muffins are easy to whip up in just 40 minutes and bake into individual portions that are great for sharing. Whether served warm straight from the oven or reheated the next day, these spud muffins will become a go-to for using up potatoes in the most delicious way.
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Recipe Information
Ingredients
- 2 cups mashed potatoes (leftover or freshly prepared)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 0.5 cup milk
- 0.25 cup butter (melted)
- 0.75 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
- 0.5 cup cooked bacon (crumbled)
- 2 tablespoons chopped fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, whisk together the mashed potatoes, eggs, milk, and melted butter until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and black pepper.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix to avoid a dense texture.
Divide the batter evenly into two separate bowls for the 'two ways' variations.
For the cheese and herb muffins, stir the shredded cheddar cheese and chopped parsley into one bowl of the batter.
For the bacon and chive muffins, stir the crumbled bacon and chopped chives into the other bowl of the batter.
Spoon the batters into the prepared muffin tin, filling each cup about three-quarters full. You should have six of each flavor.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly before serving.
Serve warm as a side dish, snack, or brunch treat. Enjoy your Spud Muffins Two Ways!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
