I love mashing up unexpected flavors. Thyme is usually thought of as a savory herb, but it works beautifully in desserts. And while we’re on the topic of unexpected ingredients, the secret to these muffins is mashed potato. It sounds strange, but the potato adds moisture and softness to the final product. I mashed my potato by putting it through a potato ricer- this creates a really light, fluffy consistency. However, if you don’t have a potato ricer, mashing with a fork would do the trick. Enjoy the spud muffins! -Amanda
Lemon and Thyme Muffins
Yields: 20 muffins
2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon dried thyme
1 lemon, zested
1 large potato, boiled, peeled and finely mashed
1 1/4 cup non-dairy milk
1/2 cup sunflower oil
1 tablespoon + 1 teaspoon white vinegar
1 tablespoon vanilla extract
1. Preheat oven to 375 Fahrenheit.
2. In a bowl, combine flour, sugar, baking powder, baking soda and thyme.
3. In a separate bowl, combine lemon zest, potato, non-dairy milk, sunflower oil, vinegar and vanilla.
4. Mix wet and dry ingredients until just combined.
5. Bake for 18-20 minutes, or until golden and firm to the touch.
6. Let cool and enjoy!