×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Blueberry and Potato Muffin

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.

Share this

Print Recipe
Potato Type: Yellow
Prep Method: Baked

Dish

DessertSnack

Serving

Serves Makes 10 pcs muffins at 100g each

Description

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.

Ingredients

  • 325 grams All-Purpose Flour
  • 25 grams US Standard Potato Granules
  • 11 grams Baking Powder
  • 3 grams Baking Soda
  • 150 grams White Sugar
  • 2 pcs Eggs
  • 100 grams Vegetable Oil
  • 320 grams Greek Yogurt
  • 60 grams Milk
  • 150 grams Frozen Blueberry
+

Blueberry icing:

  • 150 grams Powdered Sugar
  • 40 grams Frozen Blueberries
  • 5 pcs Lemon Juice

Preparation

  1. Preheat oven to 190 ºC.
  2. Sift together the flour, US standard potato granules, baking soda, baking powder.
  3. Whisk together the eggs, sugar, vegetable oil, milk, and yogurt.
  4. Using a rubber spatula, fold in the dry ingredients on to the wet ingredients, do not over mix, fold in the frozen blueberries.
  5. Place the mixture on a piping bag and pipe 100g grams of the muffin mixture onto each cavity of the muffin molds.
  6. Bake for 45 minutes or until when a toothpick comes out clean when placed inside the center of the muffin.
  7. Cool down then glaze muffin top with blueberry icing*.

Blueberry icing:

Mash all ingredients together using a fork

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up