Mini Potato Puddings

1. 1

   Set oven to 375 degrees.

2. 2

   Grease 16 muffin cups.

3. 3

   Peel potatoes, and grate in a food processor; drain well (squeeze out any excess moisture with hands) and place in a large bowl.

4. 4

   Grate the onions, and add to the potatoes, along with the eggs; mix very well with a wooden spoon.

5. 5

   Don't allow too much time to pass during this process, or the potatoes will darken in colour-- (work fast!

6. 6

   ).

7. 7

   In a small bowl, combine the flour, baking powder, salt and pepper; blend/mix into the potato mixture.

8. 8

   Add in the melted butter; stir well.

9. 9

   Spoon and evenly divide the mixture between the muffin cups (should have enough batter for about 16 muffin cups), filling to the top.

10. 10

    Bake for 50-60 minutes, or until brown and crusty.

11. 11

    Cool for a couple of minutes, then remove by running a knife around each one.

12. 12

    TO FREEZE: set the potato cups on a sheet, and freeze completely.

13. 13

    Remove from the freezer, and store in zip-loc plastic freezer bags.

14. 14

    To serve reheat in the oven.

No additional tips available.