Marshall Field’s Potato Flour Muffins
Recipe: #23404
April 08, 2016
Categories: Breakfast, Potatoes, Copycat or Clone Recipes, Brunch, Passover, Oven Bake, Gluten-Free, Low Fat Non-Dairy, Vegetarian, Flour, Muffins, Kosher Dairy, more
"During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.restaurant-ingthroughhistory"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (113.6 g)
- Calories 350.1
- Total Fat - 24.6 g
- Saturated Fat - 8.8 g
- Cholesterol - 988.7 mg
- Sodium - 280.4 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 1.6 g
- Sugars - 1.9 g
- Protein - 16.4 g
- Calcium - 207.6 mg
- Iron - 3.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 minutes.
Tips
No special items needed.
0 Reviews
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