Ingredients for Light Egg Whites Muffins
- Egg Whites
- 2 tablespoons unsalted butter, melted
- Powdered Sugar
- 1/2 cup all-purpose flour
- Ground Almonds
- 1 teaspoon vanilla extract
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How to Make Light Egg Whites Muffins
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter and set aside to cool slightly.
- In a large bowl, beat 6 large egg whites with an electric mixer until soft peaks form (do not overbeat).
- Gradually add 1/4 cup granulated sugar to the egg whites, continuing to beat until stiff, glossy peaks form.
- Gently fold in 1/2 cup all-purpose flour, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- Gently stir in the melted butter until just combined. Be careful not to deflate the egg whites.
- Fill 12 muffin cups about ¾ full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
211g
Fat
40g
Carbs
20g
