Fluffy Healthy Cocoa Muffins with Just 1 Egg White

Name: Fluffy Healthy Cocoa Muffins with Just 1 Egg White
Yield: 5 servings
Cuisine: American
Ingredients: 60 grams ★Yogurt; 20 grams ★Vegetable oil; 40 grams ★Honey and sugar; 1 Egg white; 80 grams ☆Cake flour; 20 grams ☆Pure cocoa; 1 Chocolate chips

cookpad.japan @cookpad_jp

I came up with a healthy cocoa muffin recipe that uses just 1 egg white...

I recommend adding 30 g of honey.
Use 1/3-1/2 teaspoon of baking powder, try not to add too much or it will make your muffins taste bitter.
You can add more egg whites to the meringue at Step 2 to get an even fluffier texture.
Adding the sugar at the edge when making the meringue will cause the peaks to form better. If you measure the honey and sugar in a different bowl, you can add them to the egg whites directly. Recipe by Hyo-mi

I came up with a healthy cocoa muffin recipe that uses just 1 egg white...

cookpad.japan @cookpad_jp

I came up with a healthy cocoa muffin recipe that uses just 1 egg white...

Saved

Ingredients

5 servings

Check the helpful hints
60 grams★Yogurt
20 grams★Vegetable oil
40 grams★Honey and sugar
1Egg white
80 grams☆Cake flour
20 grams☆Pure cocoa
1Chocolate chips

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Steps

1

Preparation: Measure the ingredients marked with ★ into a bowl. Keep the sugar near the edges if you can. Chop up the chocolate bar. Preheat the oven.
2

Meringue: Make a meringue with a small bowl until peaks form and the meringue does not fall even you tip the bowl upside down. If you can manage, take bit of the sugar from Step 1 and mix it into your meringue.
3

Though making meringue usually takes time, this recipe only uses 1 egg white, so you can whip one up surprisingly quickly with just a whisk. Just give it a go.
4

Mix the ingredients marked with ★ well in a bowl with the whisk. The reason why I made the meringue first is because to save on washing up.
5

Sift the ingredients marked with ☆ into the ingredients marked with ★, then add the chopped chocolate and stir in. There isn't much moisture in the mixture at this point so it's difficult to mix. So just mix halfway for now and...
6

Add in 1/3-1/2 of the meringue. Mix well until no longer floury, being careful not to knead.
7

When the ingredients are all mixed together, pour the ★ mixture back into the meringue bowl and fold into the meringue with a few folds, being careful not to crush any of the air bubbles.
8

Pour the batter into each cup and bake for about 25 minutes at 170°C. When they have browned lightly, check to see if they're done with a skewer and if it comes out clean, they're ready.
9

To finish, wrap each muffin with plastic wrap after cooling. These muffins aren't so sweet, so adjust their sweetness or sprinkle caster sugar on the top.
10

Here they are cut it half. Here I made them by half-whipping a meringue without forming peaks then adding 1/3 teaspoon of baking soda, 30 g of artificial sugar, 10 g of brown sugar and 5 pieces of chocolate in.
11

This is what it looks like without any baking powder added. The yogurt doesn't leave a yogurt-y smell so you won't notice the difference!
12

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