Lemon Egg White Muffins

Lemon and Chocolate Egg White Muffins - A Sweet and Refreshing Adventure

If you are looking for a quick and easy dessert, these lemon egg white muffins are the perfect choice! Delicate, fluffy, and with a fresh taste, these muffins are ideal for any occasion, from a special breakfast to a delightful dessert after dinner. Let’s discover together how to prepare these delicious muffins!

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 12 muffins

Ingredients:

- 5 large egg whites
- 5 tablespoons powdered sugar
- 5 tablespoons flour
- 4 tablespoons sunflower oil
- 1 packet baking powder
- A pinch of salt
- Grated zest of one lemon and one tangerine
- Juice of one small lemon and one tangerine
- 1 teaspoon vanilla extract
- Chocolate pearls (optional)
- Blue coconut for decoration (optional)

Before we get started, let’s talk a bit about our ingredients. By using egg whites, we not only reduce the fats in the recipe but also achieve an airy texture. The lemon and tangerine bring a splash of freshness, while the chocolate adds a decadent touch. I suggest using fresh ingredients, especially the fruits, for the most intense flavor.

Step 1: Preparing the Egg Whites

Start by separating the egg whites from the yolks. It is essential to have a well-cleaned and dry bowl to achieve a perfect foam. Add a pinch of salt over the egg whites and begin beating them with a mixer on medium speed. When they start to become frothy, increase the speed and continue mixing until you achieve a firm foam, but not too stiff.

Step 2: Adding Wet Ingredients

Once the egg whites are beaten, gradually add the powdered sugar, continuing to mix for proper incorporation. Next, add the lemon and tangerine juice, the grated zest of lemon and tangerine, the oil, and the vanilla extract. Mixing these ingredients will not only add flavor but also moisture to the muffins. Make sure everything is well combined.

Step 3: Combining Dry Ingredients

In another bowl, sift the flour together with the baking powder. This will help achieve a fluffy muffin. Once mixed, gradually incorporate them into the egg white mixture using a spatula. It’s important to fold gently, from the bottom up, to avoid losing the air in the foam.

Step 4: Adding Chocolate

Now it’s time to add the chocolate pearls to your batter. They will give the muffins a crunchy texture and a delicious flavor. Gently mix so that the chocolate is evenly distributed throughout the batter.

Step 5: Preparing the Muffin Tins

Before pouring the batter into the muffin tins, prepare them carefully. Grease the tins with a little oil and line them with special muffin liners. If you wish, you can also grease the liners to prevent sticking. Using a spoon, add the batter to each mold, filling them about three-quarters full.

Step 6: Baking

Preheat the oven to 180 degrees Celsius. Place the muffins in the preheated oven and bake for 20 minutes. It’s important not to open the oven door during baking to prevent the temperature from dropping. The muffins are ready when they are golden and pass the toothpick test – if it comes out clean, the muffins are baked!

Step 7: Serving

After the muffins have cooled slightly, you can sprinkle them with blue coconut for a splash of color and an attractive appearance. They pair wonderfully with a cup of berry fruit tea, but also with a glass of cold lemonade.

Helpful Tips:

- If you want a less sweet version, reduce the amount of powdered sugar by one tablespoon.
- You can also add other flavors, such as cinnamon or nutmeg, for a touch of warmth.
- If you don’t have chocolate pearls, chopped chocolate or other types of chocolate will work just as well.
- These muffins can be stored in an airtight container for 2-3 days but are best enjoyed fresh.

Nutritional Benefits:

These egg white muffins are a lighter choice compared to traditional muffins, having a low fat and calorie content. Egg whites are rich in protein, while lemon and tangerine provide antioxidants and essential vitamins.

Frequently Asked Questions:

1. Can I use egg yolks in the recipe?
It is not recommended, as the muffins will become denser. However, you can experiment with one yolk if you want a richer flavor.

2. Can I substitute the flour with a gluten-free option?
Yes, you can use almond flour or oat flour, but this may affect the final texture.

3. What other flavors can I add?
Besides lemon and tangerine, try adding a bit of grated ginger for a spicy kick or even lavender for a floral note.

These lemon and chocolate egg white muffins are not only a delicacy but also a wonderful way to use leftover egg whites from other recipes. Enjoy them with your loved ones and savor every bite!