FLAVORFUL GLUTEN FREE EGG WHITES MUFFINS
A greedy alternative for leftover egg whites
It will also have happened to you that after having prepared some homemade mayonnaise or custard or even the mascarpone cream you have some egg whites left and you don’t know what to do with them. So here is the solution for you, my recipe of the flavorful gluten free egg whites muffins.
I confess I don’t like meringues, in fact, I have never liked them ?. Every time I have some egg whites I create alternative and tasty ideas in order to don’t waste them.
These muffins are special because they can be filled with “savory” tastes like slices of fresh raw salmon and “sweet one” like a homemade jam and butter spread. Let’s say they are excellent gluten-free substitutes for scones in the afternoons during tea or as a quick meal during lunch. In addition, thanks to the low carbohydrate content, it is also perfect for a ketogenic diet.
Are you ready to discover the steps of this super fast and no waste recipe?
Below you will find the list of necessary ingredients, the step-by-step procedure but above all the inevitable super summary video. I can’t wait to read your comments in the space provided at the bottom of the page or to hear your feedback. For any doubt or uncertainty, you can always write to me, I will be happy to help you.
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Flavorful gluten-free egg whites muffins
Course: SnacksCuisine: Gluten-freeDifficulty: Low
A greedy alternative for leftover egg whites.
100 gr Mascarpone Cheese
100 gr Egg-whites
50 gr Sour Cream
130 gr Almond Flour
3 gr Baking Powder
q.b. Spring Onions
@vallihomemade Full recipe soon on www.vallihomemade.com #vallihomemade #glutenfree #colazionecreativa #senzazuccher #saltfree #sugarfree #senzasale #senzaglutine ♬ Makin’ muffins – Tyler Michael Smith
Put the egg whites in a bowl and whisk them until stiff peaks
Once well whipped, add the sour cream.
Add the mascarpone and with a whisk begin to mix everything.
Sprinkle in the almond flour and mix.
Finally, add the baking powder and continue mixing until this ingredient is well blended with the others.
Take a muffin pan, fill each hole with the paper cups you like the most, and with the help of the ice-cream scoops fill them with the mixture..
If you intend to eat them like this or combined with more salty flavors and you want to have a greater taste I suggest you add a handful of fresh spring onion before dividing into portions.
Bake at 180°C (356°F) in a ventilated oven for 15min or until they are golden on the surface.
You can eat them fresh from the oven or at room temperature. They keep well for a couple of days in an airtight bag otherwise I recommend you freeze them and take them out when you need them
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