Muffin-shaped cakes that are best served hot with butter and syrup. Very good with ham for a holiday breakfast.
Preheat oven to 400 degrees F. Grate potatoes or run through food chopper. Drain well. Stir in ½ cup melted butter, grated onion, currants, unbeaten eggs, sour cream, salt, and wheat germ. Mix well by stirring; do not beat. Heat heavy muffin pans in oven and brush with remaining ¼ cup melted butter. Half fill with potato batter. Place at once in oven and bake for about 25 minutes or until nicely browned.