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Nutrition Facts
Serving Size 1 potato muffins 95g Recipe makes 12 potato muffins)
Calories 98
Calories from Fat 28		(29%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 208mg		8%
Potassium 294mg		8%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 1.6g	6%
	Sugars 1.5g
Protein 2.5g		5%
how is this calculated?

Potato Latke Muffins (Passover)

Recipe #365176 | 1¼ hours | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Apr 9, 2009

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy.

12 potato muffins (change servings and units)

Ingredients

2 tablespoons vegetable oil
2 medium onions, chopped
1 1/4 teaspoons paprika
1 3/4 lbs baking potatoes, peeled
2 large eggs, lightly beaten
1 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper

Directions

1
Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
2
Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
3
Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
4
Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.