Light Egg Whites Muffins
"I got this recipe from my aunt--they are very light and simply DELICIOUS!! enjoy!!"
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 6 egg whites
- 180 g butter
- 200 g powdered sugar
- 80 g flour
- 125 g ground almonds
- 1⁄2 teaspoon vanilla
directions
- Belt butter.
- Beat eggs until they become white, but not as stiff as meringues.
- Add sugar, flour, vanilla, almond and melted butter to the eggs.
- Fill 12 muffin cups to 3/4 only.
- Preheat oven.
- Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
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Reviews
-
Awesome!! I had egg whites that hadn't formed stiff or even medium peaks and didn't want to just pour them down the drain. This was a perfect solution. I had to guess at the right measurements since I started with 9 egg whites, but no worries. These turned out great and are an easy fix for 'useless' egg whites. Thanks! -
These are really good and very different. I made a custard pie filling the other day that required six egg yolks, so this was a great way to use the rest of the eggs. And I do not have an electric beater, so I am glad I did not have to make stiff peaks with the eggs. I could not see any temperature to bake these at, so I used 375 degrees for about 15 minutes instead of 30. They browned very fast at that temp. I also do not normally bake using ounces as measurements, but my "guess-timations" turned out pretty good. Thanks! Very yummy! -
Wonderful! I was in a hurry to use up egg whites, so used walnuts instead of almonds, and they are really great. And so easy to make.
Tweaks
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Wonderful! I was in a hurry to use up egg whites, so used walnuts instead of almonds, and they are really great. And so easy to make.
RECIPE SUBMITTED BY
I am 21 and just started cooking 3 years ago,but i have developed a passion for it! really, am reading recipe books and searching recipes online and trying new recipes everyday!!
