Potato Flour Muffins a La Marshall Field's
Recipe: #21162
October 02, 2015
Categories: Breads, Potatoes, 5 Ingredients Or Less, Oven Bake, Gluten-Free, Kosher, Low Fat, Non-Dairy, Vegetarian, Quick Breads, more
"I do not know if this is an actual Marshall Field's recipe. The store is gone now and there's no way to find out. Adapted from Women's Day Encyclopedia of Cookery."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (27.6 g)
- Calories 47.9
- Total Fat - 1.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 69.4 mg
- Sodium - 82.2 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.5 g
- Sugars - 1.1 g
- Protein - 3 g
- Calcium - 40.5 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Sift flour and baking powder together and set aside.
Step 3
Add salt to egg whites and beat until stiff, dry peaks form.
Step 4
Beat egg yolks until thick.
Step 5
Beat in sugar.
Step 6
Fold in egg whites.
Step 7
Add flour mixture and mix well.
Step 8
Stir in water.
Step 9
Pour into greased muffin cups.
Step 10
Bake for 15-20 minutes.
Tips
No special items needed.
0 Reviews
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