Chocolate Chip Idaho Potato Poppers
Recipe courtesy of the Idaho Potato Commission.
1 1/3 cups all-purpose flour
2/3 cup instant Idaho potatoes flakes
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup skim milk
2 egg whites
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/4 cup mini semisweet chocolate chips
- Preheat oven to 375°F (190°C). Coat the cups of 2 mini-muffin pans (24 cups) with cooking spray.
- In a large bowl, stir together the flour, potato flakes, sugar, baking powder, cinnamon and salt until mixed. Stir in the milk, egg whites, oil and vanilla extract until blended. Add the chocolate chips and mix well.
- Spoon the batter into the muffin cups, filling them about 3/4 full.
- Bake 14 to 17 minutes or until golden in color and a toothpick inserted in the center comes out clean. Loosen the edges of each muffin with a knife, and transfer them to a wire rack to cool completely.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 152; Total Fat: 4g; Cholesterol: 0mg; Total Carbs: 24g; Protein: 3g; Sodium: 144mg.
Recipe and photograph courtesy of the Idaho Potato Commission.