Use leftover potatoes in this recipe.
In a large bowl, combine flour, sugar, baking powder and salt. In a separate bowl, beat eggs well; blend in milk, potato, cheese and shortening. Add to dry ingredients, stirring just until moistened.
Spoon into large greased or paper lined muffin cups, filling three quarters full. Bake in oven at 400 degrees F for 25 minutes or until lightly browned and tops are firm to the touch.
Source: My own recipe.
By Raymonde from North Bay, Ontario
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