With only 6 ingredients, whipped egg whites give a light and airy texture to these lemony muffins.
|Quick Lemon Muffins|| |
Author: Angie Halten
Whipped egg whites give a light and airy texture to these lemony muffins.
- 4 eggs, separated
- 1 Tbsp sugar
- Zest from ½ lemon
- 2 Tbsp cold water
- ¾ cups potato starch
- ½ tsp salt
- Whisk the egg yolks together with the sugar until combined.
- Next, blend in the rind and water to the mixture, then add the potato starch and mix well.
- Combine the egg whites and salt then beat until stiff peaks form. Use a rubber or plastic spatula to fold the egg white mixture into the egg yolk mixture. Pour into a greased 8x8" baking pan or greased muffin tins and bake at 350°F for 12 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.