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Potato Flour Muffins

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Ingredients
  Potato flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 4 Small, separated
  Sugar 2 Tablespoon
  Ice water 2 Tablespoon
Directions

Lift unsifted potato flour lightly into cup to measure.
Add baking powder and salt and sift together 3 times.
Beat egg whites until stiff and frothy but not dry.
Add sugar in 2 portions and beat just to blend after each addition.
Beat egg yolks thoroughly.
Fold into whites.
Add flour mixture gradually by sprinkling a tablespoon at a time over the top, and folding lightly and carefully until the flour is incorporated.
When all the flour is added, sprinkle a few drops of water at a time over the top and continue folding in until all the water is used.
Lift batter carefully by spoonfuls into heavily greased muffin pans.
Be sure to grease tins well as muffins stick easily.
Bake in a moderate oven (375° F.) for 18 to 20 minutes.
Serve warm with butter.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Taste: 
Savory
Method: 
Baked
Dish: 
Muffin
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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Average: 4.3 (21 votes)

2 Comments

A nonymous's picture
these turned out terrible. Uneatable.
Samina.Tapia's picture
Hey how come? The key here is to keep the batter really light and fluffy. Beat egg yolks till they are pale yellow and fluffy, then fold in the dry ingredients very lightly using a rubber spatula. Whisk egg whites to soft peak stage and gently fold into the batter. They turn out light and fluffy.