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Since the Mama totally blew it and forgot my Blogoversary, I told her she had better have something totally tasty up her sleeve to share today.
Here’s what she came up with:
Shepherd’s Pie Pupcakes
inspired by the Mashed Potato Muffins from Culinary in the Desert
- 2/3 + 1/4 c. Red Mill Gluten Free Baking Flour
- 2 tsp. baking powder
- 1/4 tsp. dried oregano
- 2 large eggs
- 1 cup mashed potatoes
- 1/3 c. beef stock
- 1/8 c. chopped frozen green beans
- 1/8 c. chopped frozen carrots
- 1/8 c. frozen peas
- 1/2 cup cooked ground beef
Preheat oven to 400F.
Stir together flour, baking powder, & oregano. In a separate bowl, mix together eggs, beef stock, and mashed potato. Combine the wet & dry ingredients. Stir in green beans, carrots, frozen peas and ground beef.
Fill mini muffin tins with silicone or parchment paper liners. Fill with batter. Bake for 10 - 15 minutes, until a toothpick comes out clean.
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