An excellent use for leftover mashed potatoes, I have used both instant mashed potatoes and regular homemade mashed potatoes and both turn out fine. This recipe, like the Cornmeal Rice Muffins, is from the rationing period of the Great War.
If you don’t have honey then you can replace it with an equal amount of sugar or another liquid sweetener such as molasses. The flavor may be a little different, but the muffins will still turn out fine. If your soymilk is already sweet, you can omit any extra sweetener entirely.
Corn and Mashed Potato Muffins
Ingredients
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1 cups leftover mashed potatoes, instant or real
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1 cup soymilk or other milk of your choice
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2 eggs
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2 tablespoons vegetable oil
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1 or 2 tablespoons honey
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1/4 teaspoon salt
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1 cup cornmeal
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1 tablespoon baking powder
Directions
Preheat the oven to 400°. Coat 12 muffin cups with vegetable oil cooking spray or grease them with solid vegetable shortening.
Place the mashed potatoes into a large bowl. Use a fork to press down on the potatoes to soften them and make them easier to combine with the other ingredients. After you make them more pliable, add the soymilk, eggs, oil, honey and salt. Use a whisk to stir things up nicely. Try to get rid of any large lumps, small lumps can be ignored. Add the cornmeal and baking powder. Mix again until everything is well blended. Try to get rid of most of the lumps.
Divide the batter evenly between the prepared muffin cups. Bake the muffins at 400° for 20 to 25 minutes. Remove them from the oven and then from the pan. Makes 12 muffins. These are surprisingly tasty. The mashed potatoes give them a pleasant texture.
Assuming 12 servings.
Per Serving: 96 Calories; 4g Fat (38.8% calories from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 225mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Fat.