Actually, they’re muffins. But I made them in a cupcake mold with little green cupcake holders ~ so I’ll call them cupcakes 🙂
These are savory St. Patrick’s Day muffins…er cupcakes…perfect for your stomach right before you enjoy all that green beer!
Here’s what you’ll need:
2 medium potatoes, peeled & cut into 1/2 in. cubes
2 3/4 cups whole wheat flour
pinch of salt
1 tbsp. baking powder
1 lightly beaten egg
4 tbsp. vegetable oil
1 1/4 cups buttermilk
3 tbsp. chopped fresh chives
3 tbsp. chopped fresh parsley
Preheat the oven to 350 degrees farenheit. Grease a 12 cup muffin pan (or cupcake pan) or you can use baking cups. In a small saucepan, cook the potatoes in boiling and salted water for about 8-10 minutes (or until they are tender). Drain the potatoes and rinse them with cold water. In a medium bowl, mix the flour, salt, and baking powder together. In a large bowl, beat the egg, oil, buttermilk, chives, and parsley together. Stir in the flour mixture. Gently fold in the potatoes.
Spoon the mixture into the pan.
Bake for about 20-25 minutes or until golden brown. Remove from the oven and cool for 5 minutes. Then, remove the muffins and cool them on a rack.
Serve them up warm with some butter…
Or some sour cream…ya I can totally get down with that…
*They keep in an airtight container for about 2 days or 3 months in the freezer