Spring these fun and tasty muffins on your guests just before they begin to dig in to your thanksgiving feast. Serve potato muffins in the place of bread or rolls. They are easy to make and will have your guests adamantly questioning you about your "secret" recipe. This recipe makes 10 muffins, so if you have a big dinner planned you may have to double or triple the ingredients.

Ingredients
1 cup flour
1 cup potato flakes
3 tablespoons sugar
2 1/2 teaspoons baking powder
4 tablespoons Parmesan cheese
1 1/2 teaspoon dill weed
1 cup milk
1/2 cup vegetable oil
1/4 teaspoon salt
1 egg
2 tablespoons melted butter

Preheat oven to 400 degrees (F). Place 10 muffin cups in a tin. In a mixing bowl pour in flour, potato flakes, sugar, baking powder, salt, 2 tablespoons of Parmesan cheese, 1 teaspoon of the dill weed. Mix all ingredients thoroughly. Now, crack in egg, add milk and oil. Mix until egg is thoroughly broken up and the entire batter is moist.

Fill muffin cups about 2/3rds full. Put in oven and bake for 20 to 25 minutes. The tops should be a light golden brown. But wait! There are still a few ingredients remaining.

Let the muffins cool for a minute or so. Then brush butter on the top of each muffin. Sprinkle a bit of potato flake, dill and Parmesan cheese over the melted butter. Place muffins in bread basket and serve.