Mini Potato Puddings

Directions

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.