Potato Flour Muffins

I bought some potato because it sounded delicious. Now... what do I DO with potato flour. Hee hee. I've been searching the web for a good recipe and finally! Today! I came across a good one. YAY!

I also need to call out the flour is from a little mill in Chardon, Ohio called Fowlers Mill - fantastic place. You should visit.

Enought of that - now on to the recipe...

It's super duper easy - took me about 15 minutes to prepare the dough. This is a pretty basic recipe - as I'm writing this, I'm thinking it would be fantastic to add a little orange flavoring or maybe some cranberries. The muffins are a little sweet so a tart flavoring would be a nice balance.

Ingredients

• 1/2 cup potato flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs, separated
• 2 tablespoons sugar
• 2 tablespoons ice water

Steps

• Add flour to a mixing bowl
• Add baking powder and salt and sift together 3 time
• Beat egg whites until stiff and frothy but not dry
• Add sugar in 2 portions and beat just to blend after each addition
• Beat egg yolks thoroughly and fold into whites
• Add flour mixture gradually by sprinkling a tablespoon at a time over the top, and folding lightly and carefully until the flour is incorporated
• When all the flour is added, sprinkle a few drops of water at a time over the top and continue folding in until all the water is used
• Place batter carefully by spoonfuls into heavily greased muffin pan
• Be sure to grease tins well as muffins stick easily
• Bake at 375° F. for 18 to 20 minutes
• Serve warm with butter