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Recipe Categories:

    Zucchini / Potato Muffins


    Source of Recipe


    Marcie Dingerson

    Recipe Introduction


    Origins Unknown

    List of Ingredients




    1-1/2 pounds zucchini squash
    1 medium-sized onion, grated
    4 eggs, separated
    1 cup potato starch
    salt and white pepper to taste

    Recipe



    Peel zucchini, then grate on the course side of a grater.

    Beat the egg yolks.

    Add the beaten egg yolks and onion.

    Season to taste with salt and pepper.

    Mix to blend.

    In a mixing bowl, beat the egg whites until stiff.

    Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture.

    Spoon batter into greased muffin cups.

    Preheat oven to 350 degrees and bake for 50 minutes.

    Yields 18.

 

 

 


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