You can use your microwave for a part of this recipe unless you've already got a baked potato handy. But, a hot baked potato is what you want. Peel it. Unless you want bits of the skin in your muffins which is also permissible. But, for this recipe peel it. Dice it up and toss in a half a teaspoon of salt and 3 rounded tablespoons of sour cream. If you tend to like sour cream a lot you could always put in an extra tablespoon of the stuff. Sprinkle in whatever pepper you'd be inclined to be putting on your baked potato. That's pepper to taste. Either cut up a quarter of a cup of butter and put it on the hot potato or melt it and add to the potato. Add a little bit of chopped parsley. Slice off two nice slices of onion and dice them up fine. Add that to the potato too. Beat an egg up in a cup of milk and add that to the potato and mix it all up nice. It should be real lumpy. We want lumps this time.
Measure out 2 cups of all purpose flour and dump in a good sized tablespoon of baking powder. Before you go putting it in, though, have a look on the bottom of the can to make sure the danged stuff didn't expire 2 years ago.
Put the liquids into the flour and mix it all up quickly. Load it into baking cups in your muffin tin and bake them at 400 degrees F for 20 minutes. Enjoy.
Note from Pauline: I let these go 22 minutes in the oven because they were so full in the muffin cups even before I put them into the oven. Interestingly, I ran out of the paper cups and had to put oil and then smeared a bit of flour into the last cup. That was the best muffin of all. Dennis was very leery of this recipe, especially when he heard I was channeling it, but he said they were good muffins once he’d had one. I thought they were very good and they went real fine with a bowl of that chicken soup I had made earlier.