Tiny Mushroom-Potato Muffins

These mini muffins are packed with tasty treats. This time with sauteed mushrooms, another time, with sun-dried tomatoes, or olives. The possibilities are endless. They make a nice appetizer and are also good as party food.

Tiny Mushroom-Potato Muffins

Yield: 3-4 dozen mini muffins

Ingredients:

  • 5 cups mashed potatoes
  • 2 cups mushrooms, cut in small pieces
  • 4 Tbs. vegan margarine
  • 4 spring onions or 2 shallots, cut in small pieces
  • 3/4 cup flour
  • 4 egg replacement equivalents
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. pepper

Tiny Mushroom-Potato Muffins

Directions:

  1. Make the mashed potatoes, add 2 tablespoons of vegan margarine to the mashed potatoes.
  2. In a frying pan, heat the other 2 tablespoons of vegan margarine, add the chopped spring onions or shallots and the cut up mushrooms. Saute and cook down the liquid.
  3. Preheat the oven to 375 (F).
  4. Grease the mini muffin tin.
  5. Add the flour, egg substitute, mushrooms and baking powder to the mashed potatoes and mix well.
  6. Spoon into the mini muffin tin.
  7. These muffins do not get larger, so you can put the mixture slightly heaping over the top.
  8. Bake for 40 minutes or until golden brown. Allow to cool for 5 minutes before removing from the muffin tin.

Notes:

About 10 russet potatoes or Yukon gold will yield the 5 cups. Alternatively, if you can find vegan instant mashed potatoes, they will make the recipe quicker and easier.