Potato Corn Muffins
1 cup yellow corn meal
4 teaspoons Rumford Baking Powder
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
1 cup hot mashed potatoes
2 tablespoons melted shortening
1. Sift corn meal, Rumford Baking Powder, sugar and salt together.
2. Combine beaten egg, milk, hot mashed potatoes and melted shortening, and pour into dry ingredients, stirring only until moistened.
3. Use a tablespoon to dip batter into well greased muffin pans; fill 2/3 full.
4. Bake in a hot oven (400° F.) for 25 minutes.
Makes 12 muffins.