2 3/4 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
1 lightly beaten egg
4 tbsp. vegetable oil
1 1/4 cups buttermilk
3 tbsp. chopped fresh chives
3 tbsp. chopped fresh parsley
3 tbsp. sliced scallions
Preheat the oven to 350F. In a small saucepan, cook the potatoes in boiling salted water for 8 minutes, or until just tender. Drain and rinse potatoes under cold water and set aside. In a medium bowl, combine flour, salt, and baking powder. In a large bowl, beat the egg, oil, buttermilk, chives, parsley, and scallions with an electric mixer on low-medium speed for 1-2 minutes. Stir the flour mixture into the buttermilk mixture with a whisk, until nearly combined. Gently fold in the potatoes with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.
You can add in a sprinkling of cheddar to your batter for an extra treat. Or try topping off these muffins with a dollop of sour cream and some sprigs of chive or scallion.
Makes approximately 12 muffins
