Potato Latke Muffins

• 2 pounds potatoes Yukon Gold
• 1 each onions medium size
• 5 cloves garlic minced, more or less to taste
• 1 cup basil freshly and finely chopped
• 1 large eggs
• 1 large egg whites
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon salt or more to taste
• 1 x black pepper to taste

1. Preheat oven to 350F.
2. Coat a 12-cup muffin pan with cooking spray.
3. Peel potatoes, grate them through the large holes of a box grater into a large bowl.
4. Then squeeze grated potatoes in small batches between your hands over the sink to remove excess water.
5. Grate onion into the same bowl through the same holes.
6. Stir in garlic, basil, egg and egg white, cheese, oil, salt and pepper to taste.
7. Place 13 cup of the potato mixture into each muffin cup, firmly packing the mixture .
8. Bake the potato latkes until lightly browned and firm, about 50 minutes.
9. Cool them in the pan on a wire rack for 10 minutes.
10. Serve warm.
11. You can serve these latkes with cranberry pear sauce.

potatoes, onions, garlic, basil freshly, eggs, egg whites, parmesan, olive oil, salt, black pepper

Taken from recipeland.com/recipe/v/potato-latke-muffins-49997 (may not work)