Potato Muffins

Light as anything, these are wonderful with jam or just butter. This amount makes eight muffins.


  • 2 medium potatoes, cleaned, cooked and sieved
  • ¼ pint (150 ml) milk
  • ½ oz (15 g) butter
  • ½ sachet fast-action yeast
  • 11 oz (310 g) flour
  • ½ teaspoon salt
  • 1 heaped teaspoon sugar
  • 1 egg, beaten


Put the milk into a small pan with the butter and warm through. Mix the yeast, flour, salt and sugar and pour into the milk/butter. Add the egg and the potatoes and knead until you have a smooth dough. (This can easily be done in a food processor).

Put the dough into a clean bowl, cover with a cloth and leave to double in size for a couple of hours in a warm place.

Punch the dough down and with a biscuit cutter cut out into muffin shapes. Leave to rise for another 20–30 minutes and then cook in a hot oven, gas mark 7/425°F/220°C for 15 minutes, turning once during the cooking time.

‘Having to endure “Famous Potatoes” on the licence plate,’ fumed Herman Steger, Republican representative for Idaho, ‘is like putting a moustache on the Mona Lisa.’