Quick Lemon Muffins
Angie Halten
Whipped egg whites give a light and airy texture to these lemony muffins.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
- 4 eggs separated
- 1 Tbsp sugar
- Zest from 1/2 lemon
- 2 Tbsp cold water
- 3/4 cups potato starch
- 1/2 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.