Potato Muffins

Ingredients:

• 175 grams floury potatoes, peeled
• 75 grams self-raising flour + for dusting
• cinnamon-butter* as topping
• 2 tbsps brown sugar
• a tsp of baking powder
• 125 grams raisins
• 4 eggs, separated

Procedure:

1. Lightly grease and flour a 12 cup muffin tin. Dice the potatoes and cook in a saucepan of boiling water for about 10 minutes or until tender. Air-dry then mashed until smooth.
2. Transfer the mashed potatoes to a mixing bowl and add the flour, sugar, baking powder, raisins and egg yolks. Stir well to mix thoroughly.
3. In a clean bowl, whisk the egg whites until they are standing in peaks. Using a metal spoon, gently fold them into the potato mixture until fully incorporated.
4. Divide the mixture among the 12 prepared cups in the muffin tin.
5. Bake in a preheated oven at 400 degrees Fahrenheit for 10 minutes. Then, lower the temperature at 325 degrees Fahrenheit and cook the muffins for another 7-10 minutes or until risen.
6. Remove the muffins form the tin. Spread cinnamon-butter on top.
7. Serve warm.

*To make cinnamon-butter: Blend well a softened 1/3 cup of butter with a large pinch of ground cinnamon.