IdahoŽ Potato-Asiago Cheese Muffins with Herbs de Provence

Courtesy of Idaho Potato Commission

Servings: 12
Prep Time: 20 Min.
Cook Time: 25 Min.

* 1/2 c. unsalted butter, melted, divided
* 1-1/2 tsp. dried Herbs de Provence, divided
* 2/3 c. grated Asiago cheese, divided
* 1/3 c. grated IdahoŽ Yukon Gold potato, skin on
* 3/4 c. peeled, cooked, and mashed IdahoŽ Yukon Gold potatoes
* 1/2 c. buttermilk
* 1 large egg, lightly beaten
* 1/2 tsp. sea salt
* 2 Tbsp. granulated sugar
* 1 c. all-purpose flour
* 1-1/4 tsp. baking soda

1. Preheat the oven to 375°F, and line a muffin pan with paper cups. Form the cups into heart shapes by placing a marble or small crumbled piece of foil between the outside of the paper cup and the inside of each circle. Set aside.
2. In a small bowl, combine 3 Tbsp. of the butter with 1/2 tsp. of the herbs, 1/4 c. cheese, and the grated potato. Set aside.
3. In a medium-sized mixing bowl, combine the mashed potatoes with buttermilk, egg, salt and sugar. Add the flour and baking soda, and mix just until combined. Fold in remaining butter, herbs and cheese.
4. Fill each paper cup 3/4 full of batter. Divide the topping evenly amongst the muffins, about 1 tsp. on top of each one.
5. Bake until golden brown, about 25 min.

* Recipe courtesy of Valentina Kenney Wein.