• Muffins made with mashed potatoes.
• Turn any extra mashed potatoes into tasty Mashed Potato Muffins. They will be crunchy on the outside, soft on the inside, and full of flavor.
• Beginning of the text.

Mashed Potato Muffins are a smart and delicious way to use up leftover mashed potatoes. This recipe makes a basic side dish extra tasty, with a crunchy outside and a soft, fluffy inside that is deliciously savory. These muffins are great to have with a meal, for breakfast, or as a snack. When you mix cheese, herbs, and some other items into your mashed potatoes, you make a tasty mixture that bakes nicely in a muffin tray. The outcome is a small and enjoyable treat that is simple to serve and savor. If you have some leftovers or want to try a new recipe, Mashed Potato Muffins could become a beloved dish for your family. Their ability to be adapted with your preferred ingredients makes them a enjoyable and tasty complement to any dish.

List of items needed to make a recipe.

2 cups of mashed potatoes (can be leftovers or freshly made)

1 cup of grated cheddar cheese

1/4 cup of shredded Parmesan cheese

1/4 cup of sour cream

2 eggs, beaten gently

1/4 cup of chopped green onions or chives.

1/4 cup of bacon pieces, cooked and broken into small bits (if desired)

1 teaspoon of powdered garlic

1 teaspoon of powdered onion

Add salt and pepper according to your preference.

1/2 cup of regular flour

1 small spoon of baking powder

2 tablespoons of butter that has been melted

Instructions

Before baking, heat up your oven to 375°F (190°C). Put some cooking spray or use paper liners in a muffin tin.

Make the mashed potato mix: In a big bowl, mix together mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, eggs, green onions or chives, bacon (if you have it), garlic powder, onion powder, salt, and pepper. Mix until all ingredients are thoroughly blended.

Mix in the flour and baking powder with the mashed potatoes, and stir until well combined. The mixture should be dense but easy to scoop with a spoon.

Put the mashed potatoes in the muffin tin, filling each cup about 3/4 full. Use a spoon to flatten the tops.

Bake: Pour melted butter on top of the muffins. Put the muffins in the oven that has been preheated and bake for 20-25 minutes until they are golden brown on top and cooked in the middle.

Let the muffins cool down in the pan for a bit before taking them out. Serve the dish hot and add more green onions or chives if you like.

How to Get Ready

Creating Mashed Potato Muffins is easy and only needs a few ingredients and little effort. Begin by combining mashed potatoes with cheese, sour cream, eggs, and seasonings to make a tasty mixture. By adding flour and baking powder to the muffin batter, it helps the muffins to rise and keep their form. Once the mixture is prepared, put it into a muffin tray and bake until the top is golden and crispy. These muffins taste great when they are fresh out of the oven and are a wonderful complement to any meal. You can easily personalize them by adding different types of cheese, herbs, or extras like bacon or ham to enhance the taste.

Time to get ready.

Time needed to prepare: 15 minutes

Cooking time: 20 to 25 minutes

Time needed: 35 to 40 minutes

Portions

This recipe yields around 12 muffins.

Preguntas frecuentes

Q1: Can I use instant mashed potatoes? Yes, you can use instant mashed potatoes for this recipe. Just follow the instructions on the package before combining them with the rest of the ingredients.

Q2: Can I put these muffins in the freezer? Yes, you can freeze Mashed Potato Muffins. Just wait for them to cool down completely, and then put them in a sealed container in the freezer for up to 3 months. Warm up in the oven or microwave before serving.

Q3: Which other types of cheese can I use? You can use any type of cheese you prefer, like mozzarella, Gruyère, or pepper jack, to create different flavors.

Q4: How much time do these muffins stay fresh? If you keep these muffins in the fridge, they will stay fresh for up to 5 days. Warm them up in the oven or microwave for the best outcome.

Q5: Is it possible to include vegetables in the muffins? Of course! Chopped vegetables such as bell peppers, spinach, or zucchini can be added to the mixture for more nutrients and taste.

End.

Mashed Potato Muffins are a fun and creative way to eat mashed potatoes in a different way. Their crunchy outsides and gooey, cheesy insides are so delicious that both children and adults will love them. This recipe is great for using up leftovers, but it’s also worth making mashed potatoes just to savor these tasty muffins. Whether you have them as a side dish, for breakfast, or as a snack, they are a flexible and delicious option to add to your menu. Give them a try next time you want to add some fun and tasty variety to your usual potato dishes. You won’t be let down!

Ingredients
8 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup crab meat, drained and flaked
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped for garnish
Directions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, Worcestershire sauce, soy sauce, garlic powder, and black pepper. Stir until the mixture is smooth and well combined.
3. Gently fold in the crab meat and half of the sliced green onions, being careful not to break up the crab too much.
4. Spread the mixture into a small baking dish. Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and golden on top.
5. Remove from oven and let it cool for a few minutes. Garnish with the remaining green onions and fresh parsley.
6. Serve warm with your choice of dippers.
Variations & Tips
For a lighter version, you can substitute Greek yogurt for the sour cream and use low-fat cream cheese. If you like a bit of a kick, add a teaspoon of hot sauce or a pinch of red pepper flakes to the cheese mixture. Swap out the crab meat for chopped cooked shrimp or imitation crab if desired. For an extra cheesy version, top the dip with an additional layer of mozzarella cheese before baking.

Ingredients

Cake

• • 100 grams (3.5 oz) oatmeal
  • 1 carrot

 

• • 2 medium apples
  • 90 ml water
  • 1 banana

 

• • Sweetener to taste (e.g., stevia)
  • 2 eggs
  • 10 grams baking powder (2 teaspoons)

 

• • 1 teaspoon vanillin extract
  • 40 grams dried apricots (1.5 oz)
  • 100 grams dried cranberries (3.5 oz)

 

Topping

• • 30 grams (1 oz) sugar-free white chocolate
  • 1.5 tablespoons sugar-free yogurt
  • 30 grams almonds (1 oz)

 

Directions

1. Prepare the Oats:
   • Grind 100 grams of oatmeal in a blender until it becomes a fine flour.
2. Prepare the Fruits:
   • • Peel and chop 1 carrot and 2 medium apples.

    

   • Blend the carrot and apples with 90 ml of water until smooth.
3. Prepare the Cake Batter:
   • • In a large bowl, combine the oat flour, carrot-apple puree, and 1 mashed banana.

    

   • • Add sweetener to taste (such as stevia).
     • Mix in 2 eggs, 10 grams of baking powder, and 1 teaspoon of vanillin extract.
     • Chop 40 grams of dried apricots and 100 grams of dried cranberries. Soak them in cold water for 15 minutes, then drain and add to the batter.

    

   • Mix well to combine all ingredients.
4. Bake the Cake:
   • • Preheat the oven to 180°C (360°F).

    

   • • Grease a 20 x 7 cm (8 x 3 inch) pan with olive or vegetable oil.
     • Pour the batter into the prepared pan.
     • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    

5. Prepare the Topping:
   • • Melt 30 grams of sugar-free white chocolate over a double boiler.
     • Stir in 1.5 tablespoons of sugar-free yogurt until smooth.

    

   • Grind 30 grams of almonds.
6. Finish the Cake:
   • • Once the cake is baked and slightly cooled, pour the white chocolate yogurt glaze over the top.

    

   • Sprinkle with ground almonds.

Serving Suggestions

• • Serve as a healthy dessert or a nutritious snack.

 

• Pair with a cup of tea or coffee for a delightful treat.

Cooking Tips

• • Ensure the dried fruits are soaked and drained well to keep the cake moist.
  • Adjust the sweetness to your preference with your choice of sweetener.

 

Nutritional Benefits

• Oats are a great source of fiber and help in maintaining healthy cholesterol levels.
• Carrots and apples provide vitamins and antioxidants.
• Dried fruits add natural sweetness and additional nutrients.

Ingredients:

1 lb ground sausage (your choice of mild or spicy)

1 (10 oz) can Rotel diced tomatoes and green chilies, drained

8 oz cream cheese, softened

2 cups shredded cheddar cheese

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

½ tsp cayenne pepper (optional for heat)

1 cup shredded cheese for topping (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Mix Ingredients: In a large mixing bowl, combine the ground sausage, cream cheese, and drained Rotel. Mix until well combined.

Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Gradually add the dry mixture to the sausage mixture, stirring until fully incorporated. Then fold in the shredded cheddar cheese.

Shape the Balls: Use your hands to form the mixture into small balls, about 1 inch in diameter. Place them on a greased or lined baking sheet.

Bake: Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through. If using, sprinkle the additional shredded cheese on top during the last 5 minutes of baking.

Serve: Let them cool slightly before serving. Enjoy warm!

Tips

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Serving Ideas: These are great as appetizers, snacks, or even breakfast bites. Serve with a side of ranch or your favorite dipping sauce!

Enjoy your delicious sausage balls!

Enjoy!

A quick, easy, and delicious dessert that’s perfect for satisfying your sweet tooth. Made with simple ingredients, this no-oven cake is soft, moist, and loaded with chocolate chips.

Preparation Time

• • Prep Time: 10 minutes

• Cooking Time: 20 minutes
• Total Time: 30 minutes

Ingredients

• • 1 egg
  • 3 tbsp sugar (45 g)
  • 1 sachet (8 g) vanilla sugar

• • 3 tbsp oil (45 ml)
  • 125 g (½ cup) yogurt
  • 60 ml (¼ cup) milk

• • 190 g (1 ½ cups) flour
  • 10 g (2 tsp) baking powder
  • 50 g (¼ cup) chocolate chips

Directions

• • Mix the Wet Ingredients:
    • • In a bowl, whisk 1 egg with 3 tbsp sugar and 8 g vanilla sugar until well combined.
      • Add 3 tbsp oil, 125 g yogurt, and 60 ml milk. Whisk until smooth.
  • Combine Dry Ingredients:
    • In another bowl, sift together 190 g flour and 10 g baking powder.

• • Prepare the Batter:
    • Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.
    • Fold in the chocolate chips.

• Cook the Cake:
  • • Grease a non-stick pan with a bit of oil and preheat over low heat.
    • Pour the batter into the pan and spread it evenly. Cover with a lid.
    • Cook on low heat for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve:
  • • Remove the cake from the pan and let it cool slightly.
    • Slice and serve as is or with a dusting of powdered sugar.

Serving Suggestions

• • Serve warm with a scoop of vanilla ice cream or whipped cream.

• Pair with a cup of tea or coffee for a delightful snack.
• Drizzle with chocolate syrup or sprinkle powdered sugar for added sweetness.

Cooking Tips

• • Use a heavy-bottomed pan with a lid for even cooking.
  • Keep the heat low to prevent burning.
  • Substitute chocolate chips with raisins, nuts, or dried fruits for variety.

Nutritional Benefits

• • Yogurt: Provides calcium and probiotics for bone and gut health.
  • Egg: Offers protein and essential vitamins.

• Chocolate Chips: Adds antioxidants and a touch of indulgence.

Dietary Information

• • Contains dairy, eggs, and gluten.

• Vegetarian-friendly.

Nutritional Facts (Per Slice – Approx. 8 slices):

• • Calories: 170

• • Protein: 4 g
  • Fat: 7 g
  • Carbohydrates: 22 g

• Fiber: 1 g

Storage

• • Store in an airtight container at room temperature for up to 2 days.

• Refrigerate for up to 5 days and reheat before serving.

Why You’ll Love This Recipe

• • Made with simple pantry ingredients.

• • No oven required, perfect for quick desserts.
  • Moist and flavorful with a rich chocolatey touch.
  • Easy to customize with your favorite mix-ins.

Conclusion
This Chocolate Chip Yogurt Cake is a no-fuss dessert that delivers delicious results every time. Perfect for when you want something sweet without the hassle of baking, this recipe is versatile, satisfying, and guaranteed to impress. Enjoy it as a snack, dessert, or even a special breakfast treat!

Frequently Asked Questions

• • Can I use a different type of flour? Yes, whole wheat or gluten-free flour can be substituted, but the texture may vary.

• • What if I don’t have vanilla sugar? Replace with 1 tsp vanilla extract.
  • Can I use dark chocolate instead of chips? Yes, chop dark chocolate into small pieces and fold it into the batter.
  • How do I prevent the cake from burning? Cook on low heat and use a heavy-bottomed pan.

• • Can I make this recipe vegan? Substitute the egg with a flax egg and use plant-based yogurt and milk.
  • What other mix-ins can I use? Try nuts, dried fruits, or shredded coconut for variety.
  • Can I add cocoa powder? Yes, replace 2 tbsp of flour with cocoa powder for a chocolate-flavored cake.

• • What’s the best way to serve this cake? Serve warm with powdered sugar, ice cream, or fruit compote.
  • Can I double the recipe? Yes, double the ingredients and use a larger pan. Adjust the cooking time as needed.
  • How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, the cake is ready.

Enjoy this easy and delicious dessert anytime!

Dalgona Coffee Cupcakes / Eggless Coffee Muffins

Healthy Oatmeal Energy Bars

German Potato Pancakes (Kartoffelpuffer)

Description:

German Potato Pancakes, or Kartoffelpuffer, are crispy, golden-fried pancakes made from grated potatoes, onions, eggs, and flour. They are a popular dish in Germany, often enjoyed as a side or snack, served with applesauce, sour cream, or a sprinkle of sugar.

Ingredients:

• 4 large potatoes (starchy, like Russet)
• 1 small onion, finely grated
• 2 eggs, beaten
• ¼ cup all-purpose flour (or substitute with breadcrumbs)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp garlic powder (optional)
• ¼ tsp nutmeg (optional)
• Oil for frying (vegetable, canola, or sunflower oil)

Instructions:

Step 1: Prepare the Potatoes

1. Peel and grate the potatoes using a box grater or food processor.
2. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps in making the pancakes crispy.

Step 2: Mix the Batter

3. In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and optional seasonings. Mix well until combined.

Step 3: Fry the Pancakes

4. Heat oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape in the pan.
6. Fry for about 3-4 minutes per side until golden brown and crispy.
7. Place the cooked pancakes on a plate lined with paper towels to remove excess oil.

Step 4: Serve & Enjoy

8. Serve warm with applesauce, sour cream, or a sprinkle of sugar.

Recipe Notes:

• Best Potatoes: Use starchy potatoes like Russet or Yukon Gold for the best texture.
• Crispiness Tip: Squeeze out excess moisture from the potatoes to make them crispier.
• Binding Alternative: If you want a gluten-free option, use cornstarch instead of flour.

Tips for Success:

✅ Don’t overcrowd the pan: Cook in small batches to ensure even crispiness.
✅ Keep warm: If making a large batch, keep pancakes warm in a 200°F (90°C) oven.
✅ Extra crispy pancakes? Add 1-2 tbsp of cornstarch or breadcrumbs for extra crunch.

Serving Size:

• Makes: 10-12 pancakes
• Serves: 4 people

Nutritional Information (Per Pancake):

• Calories: 120 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 6g
• Fiber: 2g
• Sodium: 150mg

Health Benefits:

 Rich in Potassium & Fiber: Potatoes support heart health and digestion.
 Antioxidants from Onions: Helps boost immunity and fight inflammation.
 Good Source of Protein & Healthy Fats: Keeps you fuller longer.

Q&A – Frequently Asked Questions

Q1: Can I make these ahead of time?

Yes! You can make them ahead and reheat in the oven at 375°F (190°C) for 10 minutes to keep them crispy.

Q2: Can I freeze potato pancakes?

Absolutely! Let them cool completely, then freeze in a single layer. Reheat in an oven or air fryer.

Q3: Can I bake instead of frying?

Yes! Bake at 425°F (220°C) for 20-25 minutes, flipping halfway for crispiness.

Q4: What can I serve with potato pancakes?

Traditional sides include applesauce, sour cream, smoked salmon, or fresh herbs.

Enjoy your homemade German Potato Pancakes!  Let me know if you need more tips or variations. 

This recipe makes the best banana pudding I have ever tasted. And I’ll bet it’s the best banana pudding you’ve ever tasted, too.

Ingredients
2 boxes Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions

Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve!

Ingredients:
– 1/2 ripe avocado
– 1/2 cup fresh or frozen strawberries
– 1 ripe banana
– 1/2 cup almond milk (or any milk of your choice)
– 1 tablespoon honey or maple syrup (optional, for extra sweetness)
– 1/2 teaspoon vanilla extract (optional, for extra flavor)
– A few ice cubes (optional, for a colder smoothie)

### Instructions:

1. **Prepare the Ingredients:**
– Peel and slice the banana.
– Hull and slice the strawberries.
– Cut the avocado in half, remove the pit, and scoop out the flesh.

2. **Blend the Smoothie:**
– Add the avocado, strawberries, banana, almond milk, honey (if using), and vanilla extract into a blender.
– Blend until smooth and creamy. If you like a thinner consistency, add more almond milk or water. If you prefer it thicker, add some ice cubes or frozen fruit.

3. **Serve:**
– Pour the smoothie into a glass and enjoy immediately.

### Tips:
– **For extra creaminess:** Use frozen banana and frozen strawberries.
– **Make it vegan:** Use maple syrup or agave instead of honey.
– **Boost the nutrition:** Add a handful of spinach or chia seeds for an extra nutrient boost without altering the flavor much.

This **Avocado, Strawberry, and Banana Smoothie** is creamy, refreshing, and a perfect combination of flavors to start your day or enjoy as a healthy snack!