Potato Muffins Recipe - Cooking Index
2 | Egg yolks | |
3 cups | 711ml | Grated, drained potatoes |
4 tablespoons | 60ml | Grated onion |
1/2 cup | 31g / 1.1oz | Flour - sifted |
1 teaspoon | 5ml | Salt |
1/2 teaspoon | 2.5ml | Baking powder |
3 tablespoons | 45ml | Melted butter or chicken fat |
2 | Egg whites - stiffly beaten |
Beat the egg yolks, then stir in the potatoes, onion, flour, salt, baking powder and melted butter or fat. Fold in the egg whites. This quantity makes twelve 2-inch muffins.
Grease muffin tin and fill 2/3 full with the mixture. Bake in a 400 degree oven 25 minutes or until browned. Serve hot.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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