CHEESY POTATO MUFFINS
1 1/2 cup skim milk
3/4 cup instant mashed potato flakes
1 egg
6 ounces shredded cheese
1 1/2 cups Bisquick Heart Smart
1 tablespoon sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons baking powder
Put potatoes in a medium to large bowl and set aside. Bring milk to a boil. and pour over potatoes. Stir and let sit for 2 - 5 minutes. Add egg to the potatoes and stir well. If potatoes are still very hot be sure to temper the egg first by beating it in a small bowl and adding a few tablespoons of the hot potatoes. Whisk until combined then stir the entire mixture back into the bowl of potatoes and add in cheese. In a separate, smaller bowl mix remaining ingredients and whisk to combine. Add to the potato mixture and stir well but do not over beat. Drop evenly into sprayed muffin tin. Bake at 400 for 15 minutes or until done. Let cool a few minutes in the pan before removing. Allow to cool completely before eating for best results. Makes 12.
Points will be determined by the type of cheese you used. When using half fat free and half part skim cheese mine came out to 3 points for 1 muffin on all plans. *Same points on Better Balance on ITrackBites. 4 points if using all part skim mozzarella.
YouTube Let's Cook Video
1 1/2 cup skim milk
3/4 cup instant mashed potato flakes
1 egg
6 ounces shredded cheese
1 1/2 cups Bisquick Heart Smart
1 tablespoon sugar
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons baking powder
Put potatoes in a medium to large bowl and set aside. Bring milk to a boil. and pour over potatoes. Stir and let sit for 2 - 5 minutes. Add egg to the potatoes and stir well. If potatoes are still very hot be sure to temper the egg first by beating it in a small bowl and adding a few tablespoons of the hot potatoes. Whisk until combined then stir the entire mixture back into the bowl of potatoes and add in cheese. In a separate, smaller bowl mix remaining ingredients and whisk to combine. Add to the potato mixture and stir well but do not over beat. Drop evenly into sprayed muffin tin. Bake at 400 for 15 minutes or until done. Let cool a few minutes in the pan before removing. Allow to cool completely before eating for best results. Makes 12.
Points will be determined by the type of cheese you used. When using half fat free and half part skim cheese mine came out to 3 points for 1 muffin on all plans. *Same points on Better Balance on ITrackBites. 4 points if using all part skim mozzarella.
YouTube Let's Cook Video
