Egg White Chocolate Muffins with Liquid Core
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 egg whites
- 200 g suar
- 130 g butter, melt
- 200 g flour
- 4 tablespoons milk
- cocoa powder
- 0.5 ½ pack baking powder
- 1 bar chocolate
Print Recipe
Pin Recipe Instructions
- First, the egg whites are beaten with the mixer until stiff. Gradually add the sugar and the melted butter, stir everything well and finally add the flour, baking powder and milk. Stir in plenty of cocoa powder so that it becomes nice and chocolatey.
- Fill a muffin tin with paper liners and pour in a tablespoon of batter, on top of which a piece of chocolate (this then gives the liquid core) and then another 1-2 tablespoons of batter. Be careful, large muffins and molds will not fill up too much. I bake them at around 180 degrees for around 20 minutes.
- They taste best when they are lukewarm. You can dust them with powdered sugar for serving and they are good for a birthday buffet or as a simple dessert component. I like this recipe because you can use a lot of protein. In this form it makes 12 giant muffins.
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