No, not that kind of muffin, but a plain sweet fresh out-of-the-oven muffin. Made of egg whites, walnuts and chocolate flakes.
I really like the contrast between the porous texture of the backed dough and the glossy surface of the tray.
@shutterbug49 , here's the recipe that produced 12 muffins. You can really pour it in a rectangular tray and cut slices from it.
4 egg whites
100 g sugar
75 g flour
25 g oil or melted butter
a teaspoonful of baking powder on which you squeeze about a spoonful of lemon juice
a bit of salt
a bit of lemon or orange zest (my mom keeps the grated zest of lemons and oranges in a jar, covered with sugar, and we use that)
flavours, as desired: dried fruit, walnuts or any other preferred nuts, chopped as preferred, chocolate flakes, a splash of rum, vanilla or vanilla extract (literally whatever you prefer, all in about a spoon)
The egg whites are mixed well, to form a steady foam. Add the salt and sugar and mix well again. Add the oil (or melted butter) and the flour and mix again. Add the backing powder on which you squeeze the lemon juice, and let it react a bit (a little volcano experiment). Then mix in all the flavours, as desired.
Pour the mix in a tray or in muffin forms. Do not overfill, as it swells when baked.
In the tray, you can use baking paper or spread some oil or something greasy on the tray.
Bake at about 170 - 180 degrees Celsius (not very high heat, but rather below medium heat for about 10-15 minutes, until bake) Poke the dough with a wooden toothpick and if it comes out clean (stuff doesn't stick to the toothpick) the baking is done.
Enjoy it, warm or cold.
January 26th, 2021
Leave a Comment
Sign up for a free account or Sign in to post a comment.
4 egg whites
100 g sugar
75 g flour
25 g oil or melted butter
a teaspoonful of baking powder on which you squeeze about a spoonful of lemon juice
a bit of salt
a bit of lemon or orange zest (my mom keeps the grated zest of lemons and oranges in a jar, covered with sugar, and we use that)
flavours, as desired: dried fruit, walnuts or any other preferred nuts, chopped as preferred, chocolate flakes, a splash of rum, vanilla or vanilla extract (literally whatever you prefer, all in about a spoon)
The egg whites are mixed well, to form a steady foam. Add the salt and sugar and mix well again. Add the oil (or melted butter) and the flour and mix again. Add the backing powder on which you squeeze the lemon juice, and let it react a bit (a little volcano experiment). Then mix in all the flavours, as desired.
Pour the mix in a tray or in muffin forms. Do not overfill, as it swells when baked.
In the tray, you can use baking paper or spread some oil or something greasy on the tray.
Bake at about 170 - 180 degrees Celsius (not very high heat, but rather below medium heat for about 10-15 minutes, until bake) Poke the dough with a wooden toothpick and if it comes out clean (stuff doesn't stick to the toothpick) the baking is done.
Enjoy it, warm or cold.