Basil Potato Latke Muffins

• 2 pounds potatoes Yukon Gold
• 1 medium onions
• 4 cloves garlic minced
• 3/4 cup basil fresh leaves, packed
• 1 large eggs or 1/3 cup egg substitute for even lower fat and leave out the egg whites
• 2 large egg whites
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 2 tablespoons olive oil, extra-virgin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Preheat the oven to 350F.
2. Coat a 12-cup muffin pan with cooking spray.
3. Peel the potatoes and grate them into a colander.
4. Squeeze them over the sink to remove as much excess moisture as possible.
5. Dry with paper towels and place in a large bowl.
6. Grate the onion into the bowl along with the potatoes.
7. Add the eggs, garlic, basil, parmesan cheese, oil, salt and pepper and mix well.
8. Place a good 1/2 cup of the mixture into each muffin cup and pack down firmly.
9. Bake until lightly browned and firm about 45 minutes or longer for extra crispyness.
10. Cool in the pan on a wire rack for 10 minutes before removing from the muffin pan.
11. Serve with a dab of sour cream or Pear Cranberry sauce (see recipe on this site).

potatoes, onions, garlic, fresh leaves, eggs, egg whites, parmesan, olive oil, salt, black pepper

Taken from recipeland.com/recipe/v/basil-potato-latke-muffins-49991 (may not work)