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Whole Grain Spudnut muffins

Whole Grain Spudnut muffins

Recipe by Cat Morrow
Servings

18

Muffins
Prep time

10

minutes
Cooking time

25

minutes

“Fastnacht, spudnut, potato donut, whatever you call these little beauties, they are a fantastically quick way to appreciate one of New England’s most iconic treats. The potatoes in this recipe, and many other traditional potato baked goods, help them to stay moist even longer than their spud free counterparts. 
 
 
 Instead of frying these potato donuts in hot fat, we simply bake them in muffin cups. If you want them to taste like legit donuts, you’ll want to dunk them in butter and dip them in your favorite sugar, either Cinnamon & Sugar or powdered. Of course, this is entirely optional, they make for a great breakfast or snack either way! These are delicious to make in bulk for meal prep. 
 
Be sure to check out the notes section for ways to make them savory, or even with your sourdough starter. ” – Cat M

Ingredients

  • Wet Ingredients
  • 1 cup mashed potatoes, leftover is fine (unflavored)

  • 1 cup buttermilk

  • 1/2 cup butter, melted

  • 1/2 cup brown sugar

  • 1/4 cup molasses or honey

  • 2 eggs

  • Dry Ingredients
  • 2 1/2 cups Red Fife, Spelt, Whole Wheat or other Maine Grains whole grain flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • 1 tsp cardamom (optional but lovely)

  • 3/4 tsp nutmeg, freshly ground

  • 3/4 tsp sea salt

  • For Dipping
  • 1/3 cup melted butter, more as needed

  • 1/2 cup sugar

  • 2 tbsp cinnamon

  • 1/2 tsp cardamom

Directions

  • Preheat oven to 350°F. Prepare 18 muffin cups: Smear each cup liberally with bacon fat or butter to prevent sticking.
  • Mix together the mashed potatoes, buttermilk, melted butter, brown sugar, and molasses. Stir until smooth and mix in eggs , one at a time until the mixture is mostly free of lumps. Add your dry ingredients and mix to combine, try to avoid overmixing.
  • Fill prepared muffin cups about half full with spudnut batter. Bake for 20-25 minutes or until golden brown. (or until a toothpick, or the tip of a knife, inserted in the center of a muffin comes out clean)
  • As soon as the muffins are cool enough to handle, transfer them to a cooling rack. (This prevents soggy bottoms)
  • Combine your cinnamon-sugar topping, and melt your butter for dipping. Once the muffins are cool enough to handle, dip them, top side down into the melted butter, (or brush the tops liberally with a pastry brush) Dip the buttery tops in your cinnamon sugar mixture. Serve warm, Enjoy!

Notes

  • Room temperature, or slightly warmed  mashed potatoes are easier to mix together.
  • In place of some of the butter in the muffin batter, try some bacon grease! This is especially delicious if you are making a “twice baked potato,” or other savory profile. 
  • Savory: Feel free to omit the brown sugar, add chopped cooked potatoes, cheddar, chives, bacon etc. 
  • Sourdough :Don’t Throw your precious starter away, use fermented flour in this recipe. Fed or from the fridge, it doesn’t matter. – Reduce your flour and buttermilk by half of cup. Use ONE CUP OF STARTER instead.  

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By Cat Morrow
legacyacres.org
IG @legacyacres
Facebook @legacyacresfamilyfarmstead