Potato muffins

Yield: 12 2\" muffins

Measure Ingredient
2 \N Egg yolks;
3 cups Potatoes; grated drained
4 tablespoons Onion; grated
½ cup Flour; sifted
1 teaspoon Salt;
½ teaspoon Melted butter;-=OR=-
½ teaspoon Chicken fat
2 \N Egg whites; stiffly beaten

Beat egg yolks, then stir in the potatoes, onion, flour, salt, baking powder and melted butter or fat. Fold in egg whites. This quantity makes 12 2-muffins. Grease muffins tin and fill ⅔ full with the mixture. Bakes in 400 degrees ovens. Source: The Art of Jewish Cooking, Jennie Grossinger. Brougth to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-02-95

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