Protein Muffins

4 servings

20 minutes

Protein cupcakes are a light and airy treat that comes from Chinese cuisine. They are characterized by a soft, delicate texture thanks to egg whites, and the subtle aroma of vanilla adds sophistication. Historically, these cupcakes were popular in Eastern gastronomy, especially among those who appreciate low-calorie and nutritious desserts. These cupcakes are perfect for morning tea or a light snack, and their moderate sweetness makes them a great choice for lovers of delicate desserts. Their simplicity in preparation and the availability of ingredients allow for enjoying homemade baking without much effort.

Energy value per serving

• Calories: 429.1
• Proteins: 5.2g
• Fats: 30.6g
• Carbohydrates: 33.4g

Ingredients

• Sugar: 4 tbsp
• Egg white: 2 pc
• Melted butter: 4 tbsp
• Vanilla sugar: 10 g
• Wheat flour: 0.5 glass
• Salt: pinch
• Milk: 4 tbsp
• Soda: 0.5 tsp

Cooking steps

1. Preheat the oven to 200 degrees.

2. Add egg whites and sugar, vanilla sugar to a bowl and whip until frothy.

   Required ingredients:

   • Egg white: 2 pieces
   • Sugar: 4 tablespoons
   • Vanilla sugar: 10 g

3. Add melted butter and mix.

   Required ingredients:

   • Melted butter: 4 tablespoons

4. Add sifted flour, baking soda, and salt, and mix until a uniform mass is obtained.

   Required ingredients:

   • Wheat flour: 0.5 glass
   • Soda: 0.5 teaspoon
   • Salt:  pinch

5. Pour in the milk and whisk.

   Required ingredients:

   • Milk: 4 tablespoons

6. Pour into greased molds. Bake for 15-20 minutes until golden.