Low Fat Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 paper cases
- 280 g flour
- 3 teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 120 g suar
- 2 large egg whites
- 250 g plain yourt, low-fat
- 3 tablespoon oil, (sunflower oil)
- 5 drops vanilla flavor
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Grease a 12-cavity muffin pan or line it with paper liners.
- Sift the flour, baking powder and baking soda into a large bowl and mix in the sugar.
- Lightly whisk the egg whites in a mixing bowl or bowl. Stir in the yogurt, sunflower oil and the vanilla flavor. Make a well in the middle of the dry ingredients and pour the liquid ingredients into it. Mix only briefly, do not stir too vigorously.
- Pour the dough into the prepared form with a spoon. Bake for about 20 minutes, until the muffins have risen and are golden brown and give slightly at the touch of a finger.
- Let the muffins cool in the tin for 5 minutes and serve warm.
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