Monday, March 16, 2009

Mashed Potato and Cheddar Cheese Muffin

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This is a somewhat oddball recipe. It's savory and sweet. I would classify this as a Tuesday morning breakfast muffin.
  • 1/2 of a medium potato (120 grams), peeled, cooked and mashed
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1 egg
  • 2 tablespoons (20 grams) of sugar
  • 1/4 cup (50 grams) of vegetable oil
  • 4 tablespoons (40 grams) of milk
  • 1/2 cup (75 grams) of cake flour
  • 1/2 teaspoon of baking powder
  • 1/8 teaspoon of baking soda
  • 1/4 cup of cheddar cheese, grated
Beat egg, vegetable oil and sugar together. Add milk, mashed potato, salt and peppers and mix together. Sift flour, baking soda and baking powder together and mix with liquid ingredients. Do not over mix. Add grated cheddar cheese and bake in 365 degree oven for 20-25 minutes. As you can see, I also add more cheddar cheese on top with about 3 minutes left in baking time. The recipe makes about 6 muffins.

It tastes just like good mashed potatoes, but in a handy portable container. I would leave the potatoes a little chunkier next time so there's more texture in the muffins. I can't wait to wake up to these muffins tomorrow morning.


  1. I don't know why, but those remind me of those giant cheddar/sesame/bacon bread twists we used to eat in LA. I do have a recipe, should you feel adventurous.

    PS. Deborah Madison is my favorite cookbook author ever. Do tell me if one of her recipes ever comes out poorly, because I will be shocked. Try her cardamom cookies, since you love spices.

  2. Ooooh, cheesy pretzel roll? Please share recipe. *drool*

  3. Here ya go. I would say to make your own pizza dough (Bittman has a good one), it's good practice for making bread and if you master the pizza dough you can make herbed or onion foccaccia like a champ. The rest is more following steps than a measured recipe. Definitely let the dough rise a little before putting it in the oven, the twists will be softer.