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Potato Muffins

Cuisine: Jewish
Serves: 12 people

Recipe Ingredients

2   Egg yolks
3 cups 711mlGrated, drained potatoes
4 tablespoons 60mlGrated onion
1/2 cup 31g / 1.1ozFlour - sifted
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlBaking powder
3 tablespoons 45mlMelted butter or chicken fat
2   Egg whites - stiffly beaten

Recipe Instructions

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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