POTATO MUFFINS

These delicious muffins are best eaten warm straight from the oven. The fruits can be varied. Cinnamon, Cardamom or nutmeg can be added to the recipe mixture. Serves 12

200 g potatoes peeled and diced
3/4 cup self raising flour
2 tbsp brown sugar
4 cups raisins
4 eggs separated
1 tsp baking powder

Grease and flour a 12 muffin tin.

In saucepan boil the diced potatoes until cooked. Drain well and mash until smooth. Transfer the potatoes to a mixing bowl and add the flour, baking powder, sugar, raisins and egg yolks. Stir to mix well.

In a clean bowl, whisk egg whites until peaks are formed and gently fold them into the potato mixture until fully incorporated.

Divide the mixture into the 12 muffin tin and cook in a 200C preheated oven for 10-12 minutes. Remove from oven and serve warm spreading some unsalted butter.

potato muffins

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