Potato and Bacon Muffins

Okay, these have to be the best use for lefover mashed potatoes I have ever tasted.  You would not even know there was leftover mashed potatoes in the batter.  They were light and fluffy and quite frankly yummy.  So  cook some extra mashed potatoes tonight as an excuse to make these.

Potato and Bacon Muffins

Ingredients:
1 1/2 cups mashed potatoes
2 cups flour
3 tsp baking powder
1 cup grated cheese
3/4 cup sour cream
2 tsp dried thyme
1 1/2 tsp salt
2 oz butter (melted)
1 cup milk
3 oz bacon
2 eggs

Directions:
1.  Cooke the bacon until crisp and chop into small pieces.
2.  Dump 1 1/2 cups (leftover) mashed potatoes and 1 cup of milk in a bowl.
3.  Lightly beat two eggs and add them to the bowl as well.
4.  Add 3/4 cup sour cream, 2 oz melted or very soft butter, 2 tsp dried thyme (or any other herb of choice) and 1 1/2 tsp salt.
5.  Next, stir in the onions and crumbled up bacon.
6.  And the grated cheese. There has to be grated cheese.
7.  Throw in 2 cups of flour and combine everything, until it’s a thick but still stirrable batter.
8.  Pour batter into large 6 lightly buttered large muffin forms (1 cup capacity).
9.  Bake the muffins at 400F (200C) for 40 minutes, depending on the size of your muffin forms of course. Just bake them until golden brown and until a metal skewer inserted in the centre comes out clean.