Raspberry Almond Muffins (Egg Whites)

Name: Raspberry Almond Muffins (Egg Whites)
Total time: 2400 s
Yield: 6 muffins
Ingredients: 3/4 cup all-purpose flour (90 grams); 1 cup powdered sugar (120 grams); 3 egg whites (about 105 grams); 3 tablespoons almond flour (20 grams); 3.5 ounces fresh raspberries (100 grams); Sliced almonds, for topping (optional)

@mes_re_creations @Mes_re_creations

Rhône-Alpes

This recipe is special because it uses egg whites, which we often have left over. These muffins are soft and moist, and they keep for several days in an airtight container—if there are any left!

@mes_re_creations @Mes_re_creations

Rhône-Alpes

This recipe is special because it uses egg whites, which we often have left over. These muffins are soft and moist, and they keep for several days in an airtight container—if there are any left!

Saved

Ingredients

40 minutes

6 muffins

3/4 cupall-purpose flour (90 grams)
1 cuppowdered sugar (120 grams)
3egg whites (about 105 grams)
3 tablespoonsalmond flour (20 grams)
3.5 ouncesfresh raspberries (100 grams)
Sliced almonds, for topping (optional)

Saved

Steps

40 minutes

1

Melt the butter and let it cool. Gradually mix in all the other ingredients. Finish by adding the melted butter.
2

Gently fold in the raspberries and divide the batter among muffin tins or molds of your choice.
3

Bake at 375°F (190°C) for 40 minutes.