Preparation

• 1 Preheat oven to 375° F.2 Coat the cups of 2 mini-muffin pans (24 cups) with cooking spray.3 In a large bowl, stir together the flour, potato flakes, sugar, baking powder, cinnamon and salt until mixed.4 Stir in the milk, egg whites, oil and vanilla extract until blended. Add the chocolate chips and mix well.5 Spoon the batter into the muffin cups, filling them about 3/4 full.6 Bake 14 - 17 minutes, or until golden in color and a toothpick inserted in the center comes out clean.7 Loosen the edges of each muffin with a knife, and transfer them to a wire rack to cool completely.
• Source: Idaho Potato Commission