The quest to use up our potatoes continues with a basic potato muffin recipe. The recipe claims it is a “PEI potato muffin” recipe and it could be with one minor change, it’s definitely a “PEI potato muffin recipe from the 1800s”. Why do I say this? There is hardly any flavour. If you want to pretend you’re some sort of PEI settler with a bare cupboard, these muffins are for you.
Sure, they looked great, but that’s about where the compliment train stops. The taste? Well… to quote the boy, “it tastes like potato”. No false advertising here. Personally, I didn’t enjoy the nutmeg - maybe I’m just anti-nutmeg (I didn’t like it in the pumpkin lasagna either).
My mother suggested adding some dried cranberries or orange zest. I think these additions would have really helped these sad little muffins.
Boyfriendly rating: 2/5 “Tastes like potatoes”
“Turn of the century” PEI potato muffins
- 2 cup Unbleached white flour
- 2 Tbsp sugar
- 3 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Nutmeg
- 1 Egg
- 1 cup Cold, mashed potatoes
- 1 1/2 cup Buttermilk
- 1/4 cup Melted butter
Preheat oven to 400F. Grease 12 muffin cups (I used a non-stick muffin pan and omitted this step). Measure flour, sugar, baking powder, baking soda, salt and nutmeg into a large mixing bowl. Stir with a fork until mixed. In another small bowl, beat egg, then gradually stir in mashed potatoes, buttermilk, and butter. Mixture may not be smooth. Then, pour into flour mixture, stirring just until combined.
Spoon batter into muffin pan. Bake in centre of 400F oven until golden, about 20 to 25 minutes. Turn muffins out onto a cooling rack. Serve warm.
