Spinach Potato Muffins

In a large bowl, combine the grated potatoes, sautéed onion and spinach mixture, ricotta cheese, and beaten eggs.

Add salt, paprika, Italian herbs, and black pepper. Stir everything together until well mixed.

Form the Muffins:

Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

Top each muffin with a generous sprinkle of shredded mozzarella cheese.

Bake:

Bake the muffins in the preheated oven for 25-30 minutes, or until the tops are golden brown and the muffins are firm to the touch.

Cool and Serve:

Let the muffins cool slightly before removing them from the tin. Serve warm or at room temperature.

Serving and Storage Tips: