Mashed potato-broccoli muffins

I always mix different foods together, just to experiment. There are a lot of meals made out of different leftovers. I just feel really bad when I have to throw away food. I’m sure a lot of people feel the same way. I have trouble throwing away anything actually, old clothes, furniture…you name it. I just can’t do it 🙂 Some of the experiments turn out and some have gone horribly wrong 🙂 I remember this beet casserole dish that was just, let’s say “not good” 🙂 I couldn’t eat beets for a few months after that!

These muffins were also born because I had so many different leftovers and I wanted to use them before they go bad.

IMG_0162FROM: My own recipe

SERVES: Makes 12 muffins, we ate 3 each for dinner. Very filling.

PREP+COOKING TIME: 20 min for prepping (without rushing) + 20-25 min in the oven or until a knife inserted near the center comes out clean.

Preheat oven to 350°

IMG_0086Ingredients:

1,5 cups mashed potatoes (leftovers)

2 eggs

4 mushrooms

1 little broccoli, steamed

1 cup shredded cheese

1 onion

Salt, spices

I used my Kitchen Aid mixer to make this.

Wash and chop mushrooms into smaller pieces.

Wash and steam broccoli for 10 minutes, until semi -soft.

Shred cheese, I bought shredded cheese already.

Fry onions (that´s the way i like it)

Put mashed potatoes into a bowl, add 2 eggs, ½ cup of cheese, chopped mushrooms, fried onions and steamed broccoli. Mix everything until well combined. Add a little bit of salt and your favourite spices.

IMG_0117Take out your muffin pan, use butter to grease the tins and fill it with muffin batter. Sprinkle a little cheese on top of every muffin.

IMG_0129Bake in the oven at 350 F for 20 – 25 minutes or until a knife inserted near the center comes out clean.IMG_0138How did it turn out?: I went a little overboard with the salt but otherwise it was absolutely awesome!

The best thing is that it’s ideal for breakfast, lunch, dinner or just for a snack.

6 thoughts on “Mashed potato-broccoli muffins

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