Ingredients
1 cup flour
1 cup potato starch
1 tbsp sugar, (optional
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp thyme, fresh, chopped, or
1 1/2 ts. dried thyme
1 cup milk
1/2 cup potato, cooked, mashed, warm
1 egg
1/4 cup unsalted butter, or:
1 margarine
1/3 cup swiss cheese, or cheddar,
1 finely grated
Directions
Makes 12 standard muffins Note; I have made these using no sugar and
low-fat margarine, and do not notice much difference in the quality.
Preheat oven to 400øF. Butter standard muffin tins. In a large bowl,
stir and toss together the flour, potato starch, sugar (if used),
baking powder, salt and tyme. Set aside. In a medium bowl whisk
together the milk and mashed potatoes, then add the egg, melter
butter (or margarine) and cheese, and whisk until well mixed. Add to
the combined dry ingredients and stir just until blended. Spoon into
the prepared muffin tins, filling each cup about 3/4 full. Bake until
a toothpick inserted in the center of a muffin comes out clean, 15 to
18 minutes. Cool in the tins for 3 minutes, then remove. Source:
Williams-Sonoma Kitchen Library, Muffins and Quick Breads.
Servings: 12 servings
Potato Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, in fact as far back as the early Egyptians, and maybe even further. Having said that, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Moving our culinary historical trip onwards, there are some interesting books dating from the 1300s : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is popular today, but rather recipes for the types of meals cooked for the nobility of that period. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices was responsible for an increase in recipe publications, many of which still exist in private collections. The arrival of TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Potato Muffins recipe.
