Estonian Muffin with Egg Whites and Raisins
by Editorial Staff
If you see egg whites in your fridge and you don’t know what to cook with them, then be sure to use this recipe and make an Estonian raisin muffin. Such a cupcake with egg whites turns out to be very tasty, tender and aromatic! It is simply impossible to stop at one piece!
Ingredients
- Butter – 100 g + for greasing the mold
- Egg whites – 210 g (6-7 eggs are used)
- Sugar – 250 g
- Raisins – 50 g
- Flour – 160 g (1 glass with a capacity of 250 ml) + for rolling raisins and preparing the mold
- Corn starch – 20 g
- Baking powder – 1 teaspoon
- Vanilla sugar – 1 teaspoon
- Cognac (or rum) – 3-4 tbsp
Directions
- Prepare the raisins in advance (at least 30 minutes in advance, you can in the evening): pour over warm water for 10 minutes, then rinse thoroughly and pat dry on paper towels.
- Transfer the raisins to a suitable container with a lid and cover with cognac or rum, or if you do not want to use alcohol, then use orange or apple juice. Cover the container with a lid, shake well and leave the raisins to infuse.
- When the raisins are saturated with alcohol, discard them on a sieve, let dry slightly. Then add 1 teaspoon of flour to the raisins. Dip the raisins in flour.
- Turn on the oven to warm up to a temperature of 170-180 ° C.
Melt the butter in the microwave or on the stove and leave to cool. Take two tablespoons of sugar from the total and set aside. Pour most of the sugar, flour, starch, and baking powder into a bowl. Mix thoroughly with a whisk. - Pour the egg whites into a separate bowl and beat them with a mixer until fluffy.
- While whisking, add the remaining sugar and vanilla sugar in portions. Beat the egg whites until a thick, glossy mass is obtained.
- In three steps, add the prepared mixture of dry ingredients to the whipped egg whites. Stir the dough gently from top to bottom using a spatula.
- Then pour the cooled melted butter into the dough.
- Also, gently stir the butter into the dough.
- At the very end, add the prepared raisins to the dough.
- And again, quickly but thoroughly mix the dough.
- A baking dish (my baking dish is 24x9x5 cm) grease with a thin layer of oil and sprinkle with flour (you need a small piece of butter and about 1 teaspoon of flour). Fill out the form with the test.
- Bake the cake on whites in an oven preheated to 170-180 ° C for about 45-60 minutes. Check the readiness with a wooden skewer – if you pierce the cake in the center with it, then the skewer should come out dry and without traces of sticky dough. Remove the finished cake from the oven and let it cool completely on the wire rack.
- Here is a delicious and tender Estonian muffin on egg whites with raisins! Cut the muffin into portions and serve.
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