Description
These Crispy Cheddar Corn Potato Muffins are a delightful savory treat, perfect for using up leftover mashed potatoes. Packed with creamy potatoes, sweet corn, and sharp cheddar, these muffins are a great side dish or snack.
Ingredients
Mashed Potatoes:
1 cup mashed potatoes (cooled)
Corn and Cheese Mixture:
1/2 cup creamed corn, 1/2 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese
Egg Mixture:
2 large eggs, 1/4 cup milk, 2 tablespoons melted butter
Seasonings:
1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Dry Ingredients:
1/2 cup all-purpose flour, 1 teaspoon baking powder
Topping:
Additional shredded cheddar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
- Prepare the wet ingredients: In a large bowl, whisk together the eggs, milk, and melted butter. Stir in the mashed potatoes, creamed corn, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour and baking powder, then fold into the wet ingredients just until combined.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with a little extra cheddar cheese if desired.
- Bake: Bake for 18–22 minutes, or until golden brown and the tops are crisp.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- These muffins are a great use for leftover mashed potatoes.
- For added flavor, stir in chopped green onions, crumbled bacon, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
