Don’t let that leftover mashed potato go to waste when you can turn it into delicious mashed potato muffins. These sweet muffins are a simple snack idea or lunch box filler.
With sultanas and cinnamon, this potato muffins recipe is quick and easy to bake up a batch as part of your regular muffin recipe rotation!
This recipe is an adaption from one of our family favourites – potato loaf. Easily converted into muffins for an on the go option perfect for kids to enjoy!
Mashed Potato Muffins
What to do when you have made too much mashed potato?
I don’t know about you, but this is one of those things that happens all too often in our household. We never get the quantity right. It’s either too much or not enough.
I haven’t worked out if I’m just a really bad estimate. Or more likely, you just can’t predict how much kids are going to eat!
So the fact we can turn our excess mash into a sweet muffin for their lunch boxes is always a great bonus!
Unlike most mashed potato muffin recipes, this is a sweet recipe. You can enjoy these as a dessert substitute or to curb your sweet tooth cravings for morning tea.
And of course, to keep the kids happy when you offer up a treat-like muffin snack for them!
How To Make Potato Muffins
- Mashed potato – Leftover mash from dinner or made just for this recipe.
- Sultanas – Sultanas or try with another type of dried fruit of your choice. These add to the sweetness of the recipe.
- White sugar – This will turn your savoury potatoes into a sweet treat.
- Milk – Either full fat or low fat is fine.
- Self-Raising Flour – If you don’t have any, use all-purpose flour and a pinch of baking soda.
- Cinnamon – The cinnamon makes this recipe!
- Nutmeg – Adds to those delicious spice flavours.
- Butter – Enough to dab on each muffin before you bake.
- Salt – A pinch of salt
Mix your ingredients in a bowl until just combined.
Instead of putting your mix into a loaf pan, prepare a muffin tray and fill the muffin cups with your muffin mix.
This recipe will make approximately 12 medium-sized muffins. We often use a mini muffin tray instead, to make perfect little bite-size lunch-box muffins for the kid’s bento boxes.
Bake for approximately 18 minutes in the oven at 180 degrees Celsius or until cooked through.
For measurement and temperature conversions.
Tips For A Perfect Sweet Muffin Top
When it comes to muffin tops, I definitely prefer mine in the kitchen!
And just like my loaf recipe, these muffins are better with a little extra love before you bake them.
Once your mix is divided between your muffin tray sections, sprinkle each muffin with a generous amount of sugar, cinnamon and nutmeg.
Add a small dab of butter to each muffin as well.
This will give your muffins a crispier, sweet, golden-brown muffin crust that makes them that little bit extra!
Tips For Getting Kids Involved: This easy recipe is perfect for baking with kids. Have them assist with stirring the mixture in the bowl. Older kids can spoon the mixture into muffin trays and sprinkle with sugar, cinnamon and butter.
RELATED READING: Lunch ideas for kids at home
How To Store Muffins
Muffins can be stored in an airtight container for up to 3 days. They can also be frozen for up to 2 months.
Wait until the muffins are cooled completely before placing them in zip lock bags and freezing. We always make school lunches the night before and this gives them enough time to defrost before school lunch breaks.
For more muffin recipes check out these:
- Choc chip banana muffins
- Mango banana yogurt muffins
- Carrot cheese & ham muffins
- 40+ Kid-friendly muffin recipes
- Oatmeal and applesauce muffins
- Pear and walnut muffins
- 1 cup cooked mashed potato
- 1/2 cup sugar
- 1 cup milk
- 2 cups self-raising flour
- 1.5 cups raisins/sultanas
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- A little butter
- Preheat oven to 180 degrees Celsius (350 degrees F).
- Prepare a 12-cup muffin tray.
- Cream together mashed potatoes, sugar and milk.
- Add flour, cinnamon, nutmeg and salt.
- Fold in raisins.
- Pour evening into muffin cups.
- Sprinkle extra sugar, cinnamon and nutmeg on top of each muffin and add a small dab of butter to each.
- Bake for approximately 18-20 minutes or cooked through.
- Serve cold or warm with a smear of butter.
You can use leftover mashed potato from dinner, even if it has already been had milk and butter added.
Use a mini muffin tray for bite-size muffins, perfect for lunch boxes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 373mgCarbohydrates: 53gFiber: 2gSugar: 27gProtein: 4g
These figures are provided as an approximate guide only.