You would never know leftover potato mash is used in these super moist delicious Chocolate Potato Muffins !
Everyone loves a muffin (especially a chocolate muffin) and believe it or not, leftover mashed potato is the secret ingredient in these moist and decadent chocolate mini loaves. Most muffins are best eaten fresh from the oven or at least on the same day but the potato keeps these beauties moist for a few days – if they stay around long enough that it !
Using potatoes in baking is not as strange as you might think and has been around for a long time. During the second world war, potatoes were a popular ingredient in bread, scones, pastries and cakes. Whilst staples like sugar and butter were rationed, potatoes could be grown in the garden and were more readily available. Homegrown potatoes were also encouraged as a way of freeing up valuable shipping resources.
I’ve used leftover mash to make the muffins so there was no need for me to peel and cook potatoes especially for the muffins. We nearly always have leftover mash potato in the fridge but if you don’t, it really is worth making a little extra to set aside for these delicious Chocolate Potato Muffins. Obviously you don’t want to use a highly flavoured mash like garlic and chive or cheese, just use regular mashed potato made with butter, milk, salt and pepper – my tips for a perfect mash are here.
So far, none of my taste testers have guessed the secret ingredient and it’s been quite fun watching bemused faces trying to work out what it was I’d included. I’ve used my favourite chocolate frosting and chocolate flakes from my £1 Chocolate Fudge Cake to ice the mini loaves and if you haven’t got a mini loaf tin, the recipe works equally well in a muffin tin.
Chocolate Potato Muffins are so easy to make, simply add the mash to beaten eggs and buttermilk.
Add to your dry ingredients and mix together.
Spoon the mixture into your mini loaf tin (I used a Lakeland Mini Loaf Tin) and bake in the oven for 20 minutes.
Spoon chocolate frosting over each mini loaf or muffin and decorate with extra chocolate.
Here’s the recipe in quick printable format so you can have it to hand while you try it out.
- 200 g (1 ½ cups) plain flour
- 50 g (⅓ cup) cocoa powder
- 2 teaspoons instant espresso coffee powder
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 100 g (½ cup) golden caster sugar (I used Whitworths)
- 2 eggs beaten
- 100 ml (⅓ cup + 2 tablespoons) buttermilk or half milk and half yoghurt
- 100 ml (⅓ cup + 2 tablespoons) rapeseed oil
- 150 g (5 oz) leftover mashed potato
- 50 g (2 oz) butter
- 4 tablespoons milk
- 50 g (2 oz) dark chocolate
- 200 g (1 ½ cups) icing sugar
- 50 g (⅓ cup) cocoa powder
- Optional: Chocolate curls
- Grease and line a 12 hole mini loaf tin or muffin tin and preheat oven to 200℃ / 400℉ /Gas Mark 6
Make your muffins:
- Put the eggs, buttermilk and oil into a large jug and whisk until combined.
- Add the mashed potatoes to the mixture and whisk together - it will look a bit grainy but don't worry.
- Sift the flour, cocoa powder, coffee powder, baking powder and bicarbonate of soda into a large mixing bowl.
- Add the wet chocolate mash mixture and mix together until combined.
- Equally divide the mixture between the holes in your mini loaf tin or muffin tin, filling them to about three quarters full.
- Bake in the oven for 20 minutes until golden brown. Remove from the oven and leave to cool for 10 minutes before turning them out onto a cooling rack.
- Bake for 20 minutes
Make your chocolate frosting:
- Heat the butter and chocolate in the milk until just melted,. For convenience, I use a bowl in the microwave for approximately 30 seconds to 1 minute.
- Sieve the icing sugar and cocoa and add to the milk, butter and chocolate mixture, whisking together until smooth and leave to cool.
Pin Chocolate Potato Muffins for later:
I’m entering Chocolate Potato Muffins into a couple of challenges this month:
The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Dairy.
I’m linking Chocolate Potato Muffins to: