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
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.