Recipe - Potato Muffins

1 cup Flour
1 cup Potato Starch
1 tablespoon Sugar, (Optional
1 tablespoon Baking Powder
One half teaspoon Salt
1 One half teaspoon Thyme, Fresh, Chopped, Or
One half ts. Dried Thyme
1 cup Milk
One half cup Potato, Cooked, Mashed, Warm
1 Egg
One fourth cup Unsalted Butter, Or:
Margarine
1/3 cup Swiss Cheese, Or Cheddar,
Finely Grated

Makes 12 standard muffins Note; I have made these using no sugar and
lowfat margarine, and do not notice much difference in the quality.
Preheat oven to 400øF. Butter standard muffin tins. In a large bowl, stir
and toss together the flour, potato starch, sugar (if used), baking powder,
salt and tyme. Set aside. In a medium bowl whisk together the milk and
mashed potatoes, then add the egg, melter butter (or margarine) and cheese,
and whisk until well mixed. Add to the combined dry ingredients and stir
just until blended. Spoon into the prepared muffin tins, filling each cup
about Three fourths full. Bake until a toothpick inserted in the center of a muffin
comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then
remove. Source: WilliamsSonoma Kitchen Library, Muffins and Quick Breads.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini