75 gr eggwhites
75 gr brown sugar (when I want them less sugary and more juicy, I use 12 strawberries and 65 gr brown sugar)
20 gr potato starch
80 gr whole wheat flour
1 full teaspoon of baking powder
40 ml olive oil /vegetable oil
What did I use
a muffin tray, muffin paper moulds, a large bowl, a whisk (electric, optional), a large spoon
How did I do
I tried this recipe both with liquid egg whites and with beaten egg whites; in this case the result is definitely fluffier, but I don’t really think it’s necessary. When I don’t have a lot of time I just use them liquid and it functions well anyway.
I added the oil to the eggwhites, continuing to whisk.
I added then the dry ingredients, continuing to mix in the bowl.
I put the paper moulds in the muffin tray and I poured the dough in it. Sometimes I put a teaspoon of jam at the center of each muffin, to the top, it will go to the center/bottom of it while cooking.
I cooked in the oven at 180 °C for 20 minutes.
They’re good both cold and lukewarm.