Serves: 5
Total Calories: 273
Yield: 12 muffins

1 cup unbleached flour
1/2 cup nutritional yeast
1/2 cup mashed potato
3 tablespoons canola oil
1/4 cup soy sauce
1/2 cup potato water
3/4 cup nondairy milk
1 cup unbleached flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Preheat the oven to 350°F.

In a dry skillet, toast the flour and nutritional yeast, while stirring, until they are lightly browned and have a roasted aroma.

In a mixing bowl, mash together with a fork the mashed potatoes, oil, soy sauce, potato water, and nondairy milk. Add the toasted yeast and flour.

Sift the flour, baking powder, garlic, and black pepper into the other ingredients. Mix well and spoon the batter into lightly oiled muffin tins. Bake for 18 minutes. Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 273
Calories from Fat: 79

More Recipes from the Soup's On! Cookbook:
Corny Olive Muffins
Couscous Herb Muffins
Cranberry Corn Muffins
Kasha Muffins
Mashed Potato and Gravy Muffins
Onion Pepper Rice Muffins
Parsnip Lemon Muffins
Peanut Butter Oatmeal Muffins
Rye Muffins with Capers
Salsa Corn Muffins
Spiced Buckwheat Muffins
Tabouli Muffins
Tomato Herb Muffins