Almond muffins
Tender and flavorful muffins with a crispy crust. The texture of the muffin is a bit like baked coconut. They take 5 minutes to make and keep fresh for a long time, but are usually eaten on the first day.
Muffins are made in 5 minutes and keep fresh for a long time, but are usually eaten on the first day.
Constituents(for 12 pieces):
- protein - 6 pcs.
- melted butter (you can use unscented vegetable oil) - 185 gr.
- ground almonds - 125 gr.
- sugar powder - 240 gr.
- flour - 75 gr.
- leavening agent - 1/3 tsp.
Cooking almond muffins:
Whisk the whites with a fork (no need to whisk into foam). Add melted butter, ground almonds, powdered sugar, flour and baking powder to the whites. Mix everything well.
Grease cupcake molds with oil (if they are silicone, you don't need to do this).
Distribute the batter on the molds, and, if desired, decorate with almond shavings.
Bake the cupcakes in an oven preheated to 200-210 degrees Celsius for about 25 minutes, after which remove the cupcakes from the oven and leave them in the molds for 5-10 minutes.
Ready cupcakes can be sprinkled with powdered sugar or decorated with sugar confetti.
Bon appetit!
