These were great because they are quite versatile. They have chives in them, which makes them a savory muffin for dinner, but still are just as delicious if you smear honey on them for breakfast. They are also potato based, which makes them so tender and delicious hot out of the oven, sheesh, now I'm craving them again!
1-1/4 cups milk
3/4 cups mashed potato flakes (or pearls)
1 egg
1/3 cup vegetable oil
1 cup (4 ounces) shredded cheddar cheese
1-2/3 cups all purpose flour
3 TB sugar
2 TB minced chives
1 TB dried parsley flakes
2 tsp baking powder
1 tsp salt
1. In a small saucepan, bring mild to a boil. Remove from the heat; stir in potato flakes. Let stand for 2 minutes. Whip with a fork until smooth; cool slightly. Transfer to a large bowl. Beat in the egg, oil and cheese. Combine the flour, sugar, chives, parsley, baking powder and salt; stir into potato mixture just until moistened (batter will be thick).
2. Fill greased muffin cups three-fourths full. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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