Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 17
Calories from Fat 1 (9%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 1.8mg 1%
Sodium 67.8mg 3%
Potassium 21.4mg 0%
Total Carbohydrate 3.4g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.7g 1%

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Recipe Description
These light and airy muffins are perfect for a quick breakfast on the go. They also pair well with traditional breakfast fare.
Prep time
20 min
Cook time
15 min
Ready In
35 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  tapioca starch flour, packed
4   extra large eggs
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  water
1 1/2 Teaspoon(t)  baking powder

Preparation

Preheat oven to 350° F. Oil 17 regular sized muffin cups. Set aside. Measure flour into a small bowl, stir well with a spoon, and set aside. Separate your eggs, placing yolks in a large bowl, whites in a medium bowl. Using a hand operated mechanical beater, beat egg whites until very stiff. They should not fall out of the bowl when the bowl is turned upside down. Set whites aside. Using a hand operated mechanical beater, beat egg yolks. Add salt, water and flour and stir well. Rebeat egg whites to make sure they are stiff. Quickly add baking powder to yolk mixture and mix well. Fold in stiff egg whites. Quickly spoon batter into prepared muffin cups. Bake for 15 minutes, or until a cake tester inserted in center of muffin comes out clean. Remove tins from oven and, using a knife, cut around sides of muffins and pop muffins out of cups with a spoon. Place lightly into a serving basket. Serve warm. Leftover muffins can be frozen in a plastic bag.

Additional notes

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Egg Muffins
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