cheesy potato wild rice muffins

[Guest guest]

* Exported from MasterCook *

 

Cheesy Potato and Wild Rice Muffins

 

Recipe By :Francesca DiPaolo

Serving Size : 14 Preparation Time :0:00

Categories : Fruits & Vegetables Muffins

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~In a large bowl blend well...

4 large eggs

1/2 cup butter -- melted and cooled

1 cup buttermilk

~Add...

1/2 cup chopped fresh chives

1 cup finely chopped onion

1 cup finely chopped celery

1/4 cup chopped fresh parsley

2 cups cooked wild rice

2 cups grated cheese

2 cups mashed baked potato -- (not Instant)

~In a large bowl sift together...

3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon baking soda

 

Preheat the oven to 400F and prepare the pan. Combine ingredients as listed.

Combine the two mixtures, wet into dry, just enough to blend. Spoon the batter

into the prepared pan. Bake for 20 minutes. Remove the muffins from the pan, and

cool on a wire rack. Serve warm.

 

Source:

" Muffins: over 200 recipes and variations to accompany any meal (Dipaolo 2000) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 313 Calories; 14g Fat (39.4% calories

from fat); 11g Protein; 37g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol;

513mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Potatoes deliver a delicate texture to these muffins. Serve with an

omelet or salad. Yields 12 to 14 large muffins

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26549 0 0 0 0

 

..

=^..^= kitPatH -- MasterCook Resources

Cookbooks, Links, Health Info

<http://home.earthlink.net/~kitpath/>