Potato Muffins

This is a great recipe from Tastefully Yours, the Cook’s Book (1969) by Grace W. Taubman.

• 4 lg potatoes
• 2 egg yolks, beaten well
• 1 med onion, grated (optional)
• ½ c sifted flour
• 1 t salt
• ½ t baking powder
• 3 T melted butter
• 2 egg whites, stiffly beaten

Method:
Preheat oven to 400 degrees F.
Grate potatoes and drain. Add beaten egg yolks, onion, flour, salt, baking powder and melted butter. Fold in the egg whites. Fill greased muffin tin 2/3 full with mixture. Bake 30 minutes until browned.