Kim Eslinger
Editor
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Brianna Ojard
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David Tinjum
Publisher
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Claudia Kittock
Columnist / Non-Profits
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Merle Minda
Small Business Columnist
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Michael Rainville Jr.
History Columnist
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Ryan Ojard
Staff Photographer

Jenny Heck
Mill City Cooks
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Farmers Market Archive
Friday
May192017

Spud Muffins!

No, not "stud muffins" - SPUD Muffins! :D

The possibilities are endless, and you'll find all kinds of tasty ingredients at the Mill City Farmers Market, including potatoes, onions, cheeses, meats and herbs. Enjoy these muffins with butter or use as a bun for breakfast sandwiches, sliders, etc.

Mexican Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1⁄2 cup chopped green chili
1⁄2 cup black olives
1⁄2 cup sour cream
1⁄2 cup cheddar cheese, grated
- - - 
Italian Version
2 cups mashed potatoes (instant will work as well as fresh leftover potatoes)
1⁄4-1⁄2 teaspoon garlic powder
2-3 tablespoons grated parmesan cheese or 2 -3 tablespoons cheddar cheese
1⁄2 cup sour cream
salt and pepper
- - -
Directions

Heat oven to 325°F. Coat large muffin tin with non-stick cooking spray. Spoon potato mixture into 8 muffin cups. Bake for 20 to 30 minutes, on bottom oven rack, until heated through and slightly golden on top. Serve while hot.

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