Potato and Bacon Muffins

This is a tasty muffin recipe that uses potatoes as the base for people who are gluten free.

  • 4 lg potatoes
  • 2 egg yolks, beaten well
  • 1 med onion, grated (optional)
  • 1/4 c arrowroot
  • 1 t salt
  • ½ t baking powder
  • 3 T melted butter
  • 2 egg whites, stiffly beaten
  • 4-5 pieces of bacon or speck fried crispy, roughly chopped

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.

This Post Has One Comment

  1. Jenny

    These pack great for lunches. Don’t be shy about the bacon (4 pieces was not enough). I envision a early morning work party in my future were these little potato cakes ( and a bit of butter) smash the sugary donut competition- everyone raising their cake in the air in sustained energy victory. Thank you for this recipe!

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