Chocolate Chip-Potato Mini Muffins Recipe

Name: Chocolate Chip-Potato Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups all-purpose flour; ⅔ cup instant potato flakes; ⅔ cup sugar; 2 teaspoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; ½ cup nonfat milk; 2 egg whites; 2 tablespoons vegetable oil; 2 teaspoons vanilla extract; ¼ cup miniature semisweet chocolate chips

Servings: persons

1 ⅓ cups all-purpose flour
⅔ cup instant potato flakes
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup nonfat milk
2 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla extract
¼ cup miniature semisweet chocolate chips

1
Heat oven to 375 degrees.
2
Coat 2 mini muffin pans (24 cups) with nonstick spray,.
3
Stir flour, potato flakes, sugar, baking powder, cinnamon and salt in a large bowl until blended.
4
Stir in milk, egg whites, oil and vanilla extract until blended.
5
Add chocolate chips and mix well.
6
Spoon batter into muffin cups, filling them about 3/4 full.
7
Bake 14 to 17 minutes or until golden and a toothpick comes out clean.
8
Loosen the edges of each muffin with a knife and transfer carefully to a wire rack to cool.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅓ cups all-purpose flour, ⅔ cup instant potato flakes, ⅔ cup sugar, 2 teaspoons baking powder, and more.

Yes, Chocolate Chip-Potato Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip-Potato Mini Muffins

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