Mashed Potatoes, Cornmeal and Cheese Muffins

Overview

I was determined to get rid of the thin cornmeal and continue playing with the modified muffins. I have long been eyeing some of Teacher Meng’s salty muffins. The materials have been drastically changed and some adjustments have been made. I don’t know what Teacher Meng would think about this. Oil-free and sugar-free cornmeal version, the taste will not be very oily. But it smells pretty good

Tags

• baking
• baking powder
• cornmeal
• potatoes
• whole eggs
• baking soda
• black pepper
• cheese
• milk
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Mash the cooked potatoes and add salt and black pepper

   

3. 3 Mix well and set aside

   

4. 4 Crack the eggs into a bowl and beat them

   

5. 5 Add milk and mix well

   

6. 6 Pour in the mashed potatoes and stir evenly

   

7. 7 Tear the cheese into small pieces and add to the liquid

   

8. 8 Mix cornmeal, baking powder and baking soda and sift into the liquid

   

9. 9 Mix well until there is no dry powder

   

10. 10 Put into paper cups and place on baking sheet

    

11. 11 Put in the oven, middle layer, heat up and down, 180 degrees, bake for about 25 minutes, take it out of the oven

    

12. 12 Put in the oven, middle layer, heat up and down, 180 degrees, bake for about 25 minutes, take it out of the oven