Potato Muffins with Thyme and Cheese

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Potato Muffins with Thyme and Cheese

Potato Muffins with Thyme and Cheese
1 (8- oz.) box Jiffy Biscuit Mix
1 cup grated Gruyère cheese (in our Deli)
1/2 cup instant mashed potatoes
1 tsp. dried thyme leaves
2/3 cup milk
1 large egg
Sea salt (optional)

Prep: 10 minutes, Cook: 12 minutes, Makes: 24 miniature muffins

1. Stir together biscuit mix, cheese, instant mashed potatoes and thyme in a large bowl.

2. Whisk together milk and egg in a small bowl; mix into dry ingredients just until combined.

3. Spoon into 24 greased mini muffin cups; sprinkle lightly with a grind of sea salt, if you like. Bake at 400°F for about 12 minutes.


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These were super easy and quick to make! Although they were very tasty right out of the oven, they didn't keep/reheat well. I would also recommend finding a suitable substitute for the Gruyere cheese, as the smallest wedge in the deli was $7.00

Comment Number: 369


You can substitute Swiss cheese for the Gruyere, per our Food Editor. Thanks! - Alyssa Lulie, SE Managing Editor

Comment Number: 382


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