Savior Muffins
Since I'm not a huge fan of egg whites, my freezer stock was getting full.
I needed to do something with them. That's when I decided to bake these muffins.
Nothing, really. Make sure to mix everything evenly. It's moist and tasty even a day after it's baked. You could bake these without almond flour, but I personally felt it tasted really floury without it. If margarine bothers you, try butter! Recipe by Midorenja-
Savior Muffins
Since I'm not a huge fan of egg whites, my freezer stock was getting full.
I needed to do something with them. That's when I decided to bake these muffins.
Nothing, really. Make sure to mix everything evenly. It's moist and tasty even a day after it's baked. You could bake these without almond flour, but I personally felt it tasted really floury without it. If margarine bothers you, try butter! Recipe by Midorenja-
Cooking Instructions
- 1
Preheat the oven to 180℃. Pour milk over the margarine and melt over a double boiler. Combine the bread flour, baking powder, almond flour, and sift.
- 2
Add sugar to the egg whites and whisk. I usually use a hand mixer for 90 seconds. Mix until it turns white!!
- 3
Add the sifted dry ingredients. The batter will become thick, but that's fine. Then add the melted margarine with milk and mix until evenly blended.
- 4
Using a spoon, pour into muffin cups. Scatter raisins or sliced almonds if you like. Bake for roughly 15 minutes. Please adjust baking time to your oven.
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