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Nut muffins with berries on egg whites

It's very common to have egg whites left over after making custard, for example for "Napoleon" or baked goods. These muffins are a delicious, easy and quick way to utilize unused egg whites. The muffins are flavorful, tender, and melt-in-your-mouth.

Muffins are delicious, easy, and quick to make.

nut muffins (muffins) on egg whites

Constituents (for 12 pieces):

  • egg whites - 6 pcs.
  • cream butter - 200 gr.
  • forest nuts (hazelnuts) - 1 tbsp.
  • sugar - 3/4 tbsp.
  • starch - 1 tsp.
  • flour - 0,5 tbsp.
  • berries (can be frozen) - 1 tbsp.

Cooking nut muffins with berries on egg whites:

In the preparation of muffins you can use any berries: currants, raspberries, cranberries, cherries, strawberries, but cut large berries.
Chop hazelnuts and melt butter.
Whisk the egg whites into a light foam.

whipped whites

Mix the butter with the sugar and nuts. Add the nut mixture to the whites and mix gently.
Pour in the starch and flour and mix very quickly (don't stir too long).

Add the starch and flour and mix very quickly.

pecan muffin batter

Place the batter into muffin molds, and place berries on top.

pecan muffins with berries

Bake the muffins in a preheated oven at 200 degrees Celsius for about 25 minutes. Check for doneness with a toothpick - it should come out of the dough dry.

Check for doneness.

pecan muffins with berries

Have a good appetite!"

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