Quick Lemon Muffins

With only 6 ingredients, whipped egg whites give a light and airy texture to these lemony muffins.

Quick Lemon Muffins
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Serves: 12
Whipped egg whites give a light and airy texture to these lemony muffins.
Ingredients
  • 4 eggs, separated
  • 1 Tbsp sugar
  • Zest from ½ lemon
  • 2 Tbsp cold water
  • ¾ cups potato starch
  • ½ tsp salt
Instructions
  1. Whisk the egg yolks together with the sugar until combined.
  2. Next, blend in the rind and water to the mixture, then add the potato starch and mix well.
  3. 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.

 

 
 

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