Left over potatoes can be reincarnated into so many forms. In my kitchen they have been turned into parathas when I am in no mood or too lazy to make a curry dish for lunch. They get packed as cutlets for my daughter’s snack for school (super duper easy to make btw). I have also used them for making this very pretty, creamy & tangy salad. They have found their way on to our plates via this zesty lemony potato dish that I serve as a side to grilled chicken. While they have graced our table when they got transformed into koftas in this delicate creamy poppy seed kofta curry, they have also taken a rustic form when they were mashed and turned into an Indian style potato mash laced with mustard oil. In the past I have used them to make bread sticks. It was now time for them to take on a new avatar. Enough of savory versions!! A new loaded version was in call and it was time to turn them into something sweet and chocolaty; something that would appeal to the kids. And whats better than muffins or cakes? All kids love them! Potatoes added a nice moistness to these crumbly textured muffins.So here is my post for Hopscotch.
½ C Cocoa Powder
½ tsp Baking Soda (soda bi-carb)
½ tsp Baking Powder
1/3 C Almonds
2 tbsp Milk
½ C + 1 tbsp Oil
1 C mashed Potatoes (mashed without milk or cream)
1 C Sugar
1 tsp Vanilla Essence
Pre-heat the oven at 180 degrees C. Line a 12 hole muffin pan with muffin liners. Keep aside.
Measure the almonds and ground them to powder in a mixer-grinder or a spice grinder. (In case you have store brought ground almonds, measure out ½ C)
In a mixing bowl sift together the APF, cocoa powder, baking soda and baking powder. Whisk in the ground almonds. Make a well in the center and set aside.
Whisk the oil and sugar for half a minute and add eggs. Whisk till the eggs and oil-sugar mix are one homogeneous mass.
Add the milk and mashed potatoes and mix till well incorporated.
Pour the wet mixture into the center of the well of the dry mixture. Using a spatula or wooden spoon stir together the ingredients till they are just incorporated.
Divide the batter equally into the muffin liners and bake till the top of the muffins is firm and a skewer inserted, comes out clean.
Yield: 12 Muffins
Note: Before I keep the muffins for baking, I sprinkle the top with some oats for a crunchy texture.
Note: These muffins taste fabulous with a simple chocolate sauce (not the thin pouring types but a little thicker version)
Note: Feel free to swap potatoes with sweet potatoes
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