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.
1
Preheat the oven to 200 degrees.
2
Add egg whites and sugar, vanilla sugar to a bowl and whip until frothy.
- Egg white: 2 pieces
- Sugar: 4 tablespoons
- Vanilla sugar: 10 g
3
Add melted butter and mix.
- Clarified butter (ghee): 4 tablespoons
4
Add sifted flour, baking soda, and salt, and mix until a uniform mass is obtained.
- Wheat flour: 0.5 glass
- Baking soda: 0.5 teaspoon
- Salt: pinch
5
Pour in the milk and whisk.
- Milk: 4 tablespoons
6
Pour into greased molds. Bake for 15-20 minutes until golden.
