LEFTOVER LOVERS MUFFINS
These tasty muffins are a great way to clean out the refridgerator! The recipe came from a family cookbook and has always turned out great! Be sure to write down what you put in because they might not come out the same way twice!
Provided by mstoos
Categories Quick Breads
Time 22m
Yield 12 regular sized muffins
Number Of Ingredients 8
Steps:
- Combine all ingredients except extras in a large bowl.
- Fold in extras.
- Spoon into paper-lined or lightly greased muffin tins.
- (makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes.
- Keep an eye on them just in case!
Nutrition Facts : Calories 169.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 23, Sodium 126.6, Carbohydrate 26.6, Fiber 1, Sugar 7.2, Protein 3.7
LEFTOVER BANANA MUFFINS
This is my mother's famous banana muffin recipe. After combining multiple recipes this is the one we have stuck with for years. Whenever our bananas start turning brown we start baking these muffins. I suggest pouring it into a loaf pan to eat it like cake. I also suggest doing half sugar in the raw and half white sugar.
Provided by STEllner22
Categories Dessert
Time 40m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in the order given. You can add chocolate chips or walnuts if you'd like.
- place in muffin cups.
- bake for 35-40 minutes on 350 degrees.
- Enjoy.
Nutrition Facts : Calories 177.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 88.6, Carbohydrate 29.3, Fiber 0.8, Sugar 17.7, Protein 2.2
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- In a large bowl, stir together the mashed potatoes, egg, 3/4 cup cheddar cheese and 2 tablespoons chopped chives. Season the mixture with salt and pepper. Using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.
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