Nut muffins with egg whites on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/orehovye-maffiny-na-belkah/Notes on ingredients:

      Egg whites. It is more accurate and precise to measure egg whites by weight, so the quantity in the ingredient list is given in grams. If you don't have a scale, keep in mind that 1 egg white from a medium egg of category C-1 or M weighs about 30 g.

      Remember that warm egg whites whip better than cold ones, so it makes sense to take them out of the refrigerator at least half an hour before you start cooking.

      Nuts. You can use any nuts or a mixture of them in these muffins. In my case, I used pistachios and cashews, but hazelnuts and pecans would also work well. Walnuts are better added as part of a mixture, as using them alone may give the muffins a characteristic bitterness.

      Additionally, you can add other fillers to the batter – chocolate chips, dried cherries, raisins, or other dried fruits.

      Flour. The recipe is designed for regular high-grade flour with about 10% protein. Strong bread flour is not suitable here.

      Butter. In this case, you can use butter with a fat content of at least 72%. You can replace it with vegetable oil, which you will need 120 g of, plus add 30 g more egg whites.

      Sugar. Use regular white refined sugar; the finer, the better.

      Baking powder. Yes, this recipe includes both whipped egg whites and baking powder, which helps maintain volume.

      Let's move on to the preparation.

      Chop the nuts finely with a knife or in a food processor.

      Whip the egg whites with sugar and salt until medium peaks form.

      Add the sifted flour with baking powder and gently mix.

      Add the melted and cooled to room temperature butter, as well as the chopped nuts, and mix again.

      Transfer the batter to greased molds (if using paper liners, greasing is not necessary).

      Place in a preheated oven at 180 degrees and bake until a dry matchstick comes out, about 20-25 minutes.

      Cool and serve.

      Enjoy your tea time!



       This recipe for nut muffins with egg whites has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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