Spud Muffins, Two Ways

From: Shasha

On Jul 18, 2008

They didn't hold up to look like muffins, but the taste was pretty good

From: Cilantro in Canada

On Apr 4, 2008

I made these tonight with instant mashed potatoes and only half the amount of sour cream. I opted for the Mexican version. I left out the jalapeño and olives,so the kids would eat it, but I think it would be excellent included. I used a mixture of mozzarella and cheddar cheeses. Just before these came out of the oven, I topped with a little more cheese. I made these in ramekins that were well oiled. These were impressive and tasted great. Thanks for the recipe.

From: WI Cheesehead

On Feb 25, 2008

I'm rating these more on flavor than on presentation. I baked them for 30 minutes and they still weren't golden on top and I couldn't get them out of the tin w/out turning them back into mashed potatoes! I did the Italian version and added some oregano. Used cheddar cheese, and probably more than the recipe calls for. Used lite sour cream, so that may have added too much water. Anyways, they tasted great.

From: Calee

On Sep 29, 2007

Love these muffins.Im so happy to find this recipe. I made the mexican version without olives. The green chilies cheddar cheese was wonderful flavor. I made mine in ramekin pots and I buttered them well. I served them in the pots. I tried to take them out, they came out well enough but slumped down just a little but still looked like muffins, next time I will add a bit of instant potato to firm them up a bit. Overall the taste was fantastic! Thanks Annacia for another great recipe.