Melt-In-Your-Mouth Potato Muffins
Yield
servingsPrep
20 minCook
20 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast cakes
dissolved |
*
|
| 2 | tablespoons |
water
warm |
|
| ½ | cup |
mashed potatoes
|
|
| ½ | cup |
water
hot |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 3 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast cakes
dissolved |
*
|
| 3E+1 | ml |
water
warm |
|
| 118 | ml |
mashed potatoes
|
|
| 118 | ml |
water
hot |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
Directions
Combine yeast cake, warm water, potatoes, hot water and sugar. Let rise until light and bubbly or spongelike.
Add remaining ingredients and roll out and cut with small round cookie cutter.
Place on greased cookie sheet.
Let rise 30 min. and bake at 350℉ (180℃) for about 20 min.
Brush with melted butter and sprinkle with powdered sugar.
