Field’s Potato Flour Muffins
This little recipe comes from “A Book of Unusual Recipes” from the Parent-Teacher’s Association of Oakton School in Evanston, Illinois. There is no publishing date but guesses are it was published in the early 20th century sometime. For those that are gluten-free, you finally have a old school pastry recipe that contains potato flour. These muffins are made with beaten egg whites.
Field's Potato Flour Muffins
Muffins made with potato flour and beaten egg whites.
RECIPE TAG: quick breads
Ingredients
- 4 eggs separated
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup potato flour
- 1 teaspoon baking powder
- 2 tablespoons ice cold water
Instructions
- Preheat oven to 375 degrees.
- Sift potato flour and baking powder twice. Reserve.
- Whisk egg yolks until smooth, and add salt and sugar, and beat again until light.
- Whisk the egg whites until they are stiff peaks. Fold the whites into the egg yolk mixture, then fold in the potato flour and baking powder. Stir in the ice water last.
- Spoon into paper lined cups and bake until browned and test done, checking around 15 minutes.
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