1¼ cups milk

¾ cup mashed potato flakes

1 egg

1/3 cup vegetable oil

1 cup shredded cheddar cheese

1 2/3 cups all-purpose flour

3 tablespoons sugar

2 tablespoons snipped chives

1 tablespoon dried parsley flakes

1 tablespoon baking powder

1 teaspoon salt

In a saucepan, bring milk to a boil.  Remove from the heat; stir in potato flakes.   Let stand for 2 minutes.  Whip with a fork until smooth; cool slightly.  Beat in egg, oil and cheese.  Combine remaining ingredients; stir into potato mixture just until moistened (batter will be thick).

Fill greased muffin cups ¾ full.  Bake at 400F for 20-25 minutes or until a toothpick comes out clean.  Cool 5 minutes; remove from pan to a wire rack.  Serve warm.

Makes 1 dozen.