Mashed Potato Muffins
1 1/4 cups almond milk
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)
1 cup mashed potatoes
1 egg
1/3 cup safflower oil
1 cup (4 oz) shredded cheese (I used 1/2 cup Cheddar & 1/2 cup Monterey Jack)
1 2/3 cups almond flour
3 Tablespoons granulated Swerve, Truvia or Stevia
1 Tablespoon baking powder
1 teaspoon sea salt (optional)
Heat oven to 400 degrees F. Grease a 12-cup muffin pan.
In a saucepan, heat milk until it is just starting to steam and then add mashed potatoes. Remove from heat and allow to sit for 2 minutes (mash the potatoes inside the milk so there are no large clumps). Beat in the egg and oil.
In a medium sized bowl, combine cheese, flour, sweetener, baking powder and salt. Pour in potato milk mixture and stir just until moistened.
Fill muffin cups about 3/4 full and bake for 20 to 25 minutes or until toothpick test shows done. Cool for 5 minutes then remove from muffin tin to rack. Serve warm.
Yields: 1 dozen
*For variety, add in a couple tablespoons of snipped chives or onion flakes and a tablespoon of parsley.
Makes for a very light and tasty muffin!!
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