Leftover Mashed Potato Muffins

These savoury muffins and a nice breakfast treat, or with soups, stews or chilis!  Next time  you are making mashed potatoes for dinner, try throwing in a couple of extra potatoes so you'll have leftovers to create these tasty treats!

LEFTOVER MASHED POTATO MUFFINS

Ingredients:

2/3 cup all-purpose flour

1/4 cup cornmeal

4 tsp granulated sugar

3/4 tsp salt

1/4 tsp each ground black pepper & dried oregano

2 eggs

1 cup mashed potatoes

1/3 cup milk

1/4 cup minced green onions (I use garlic scapes!)

1/2 cup finely minced red bell pepper

• Preheat oven to 400F.  Grease muffin cups; set aside.   
• In a large bowl, whisk flour, cornmeal, sugar, salt, pepper and oregano together.  In a separate bowl, whisk eggs, potatoes and milk until fairly smooth.  Pour over dried ingredients.
• Add green onions and red peppers to the bowl and mix until ingredients are just combined.  Spoon into prepared muffin cups.
• Bake in centre of the oven for 15 mins (or until a toothpick inserted into the centre of one muffin, comes out clean).
• Transfer muffins to a cooling rack and let cool.
• Enjoy with butter while still slightly warm, or with your favourite soup, stew or chili!!!