Potato and Bacon Muffins

By prairiemama

In pursuit of the one perfect ‘leftover mashed potatoes‘ recipe, I think I’ve come pretty darn close this time. I figured if I can turn the mashed taters into pancakes and soup, I should be able to turn them into muffins too, right? Throw in some onions, bacon, cheese and well, it could work. And it sure did! Kay

Ingredients

• 1 1/2 cups mashed potatoes
• 2 cups self-rising flour
• 1 cup grated cheese
• 3/4 cup sour cream
• 2 teaspoons dried thyme
• 1 1/2 teaspoons salt
• 1 small onion
• 2 oz butter, melted
• 1 cup milk
• 3 oz
• 2 eggs, beaten

Preparation

Step 1

1. Chop the onion
2. Cook the bacon; drain on paper towels
3. Cook the onion in the bacon grease until soft and
brown
4. In a large bowl, combine the mashed potatoes, milk,
eggs, thyme, salt and butter
5. Add the onion and bacon; stir in cheese
6. Add flour and stir until it's a thick batter
7. Lightly grease 6 large muffin pan; fill
8. Bake at 400 degrees for 40 minutes or until brown
and test done