Potato Muffins
Serving Size:12|Prep Time:25minutes|Cook Time:45minutes
Directions
  1. Preheat oven to 400°F. Grease a 12-cup muffin tin.
  2. Place grated potatoes in a large bowl.
  3. Add remaining ingredients.
  4. Fill muffin tins with ¼ cup of potato mixture.
  5. Bake 45 minutes or until brown and crispy.
Chef’s Narrative
A mash-up of hashbrowns and muffins, these are crispy on the outside and creamy on the inside. Great alone as a snack, or served up alongside scrambled, poached or fried Gwendolyn’s Organic eggs!
Recipe Substitutions
You can easily amp up these muffins: Mix in a handful of your favorite shredded cheese, chopped bacon, minced chives and bake as directed.
Ingredients
  • 3cupspeeled, grated russet potatoes(about 2 pounds of potatoes)
  • 2Gwendolyn’s™ Organic eggs, beaten
  • 4tablespoonsLulubelle’s™ Creamery unsalted butter(melted)
  • ½ teaspoonbaking powder
  • 2teaspoonssalt
  • ½ teaspoonblack pepper
AllergensMilk, Eggs