Cheesy Mashed Potato Nests Stuffed with Savory Ground Meat

 

INGREDIENTS:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• Optional: 1 tsp cinnamon or nutmeg (for warmth)

Wet Ingredients:

• 2 large eggs (room temperature)
• ¾ cup milk (room temperature)
• ½ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• Optional: 1 tbsp yogurt or sour cream (for extra moisture)

Optional Add-ins:

• ½ cup chocolate chips
• ½ cup blueberries or chopped strawberries
• ¼ cup chopped nuts (walnuts, pecans, almonds)
• Zest of 1 lemon or orange

INSTRUCTION:

Step 1: Preheat and Prep

1. Preheat oven to 180°C (350°F).
2. Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. Add cinnamon or nutmeg if using.

Step 3: Mix Wet Ingredients

1. In a separate bowl, beat eggs until frothy.
2. Add milk, oil or melted butter, vanilla extract, and yogurt or sour cream.
3. Mix until smooth and well combined.

Step 4: Combine and Fold

1. Make a well in the center of the dry ingredients.
2. Pour wet mixture into the dry bowl.
3. Stir gently with a spatula or wooden spoon until just combined — do not overmix.
4. Fold in any optional add-ins.

Step 5: Fill and Bake

1. Spoon batter evenly into muffin cups, filling each about ¾ full.
2. Tap the tray gently to settle the batter.
3. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

1. Remove muffins from oven and let cool in pan for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve warm or at room temperature.