Thursday, January 29, 2015

Cheesy au Gratin Potato Cupcakes

Cheesy au Gratin Potato Cupcakes


1box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
1/4cup Old El Paso™ Thick 'n Chunky salsa
2eggs, beaten
3/4cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
Sliced green onions, if desired

1.Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2.Make potatoes as directed on box except omit butter and milk. Stir in salsa and eggs. Divide mixture evenly among muffin cups, about 1/3 cup each.
3.Bake 25 to 30 minutes or until tops are golden brown. Cool 5 minutes; carefully remove from muffin cups. Top cupcakes with yogurt; sprinkle with onions.

Courtesy of Betty Crocker

**Expert Tips**
Serve these cupcakes for your next brunch with breakfast sausage and a fresh fruit salad. Top these cheesy cupcakes with your favorite taco toppings, like chopped tomatoes, guacamole or crushed taco chips.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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