The egg white and limoncello muffins were born out of the need to use up leftover egg whites from other recipes, and I didn’t want to make meringues or throw them away.
I made them in a hurry because I had little time, but I must say they turned out really good.
Usually, muffins contain whole eggs, milk, and butter, but these are truly light and without these ingredients that typically help make them fluffy.
With 4 egg whites, a bit of flour, sugar, and liquor, you’re all set, and I’m sure you’ll make them again after the first time.
They turned out fluffy, will stay good for at least 3-4 days, and the taste of limoncello is really nice in these sweet treats.
Very good for breakfast, a snack, or to satisfy a little craving after dinner; they are good at any time of the day, I can assure you.
Try making this recipe yourself, and if you make this or any of my other recipes, send me the photos, and I’ll publish them on my page with your name.
Approx. 158 Kcal per muffin
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Egg White and Limoncello Muffins
- 4 Egg Whites
- 1 cup Sugar
- 1 1/3 cups All-purpose Flour
- 3 tbsps Limoncello
- 1 packet Baking Powder
- Colored Sugar Sprinkles
Tools
- 10 Muffin Cups Muffin Cups
Preparation of Egg White and Limoncello Muffins
Place the egg whites and sugar in the mixer and whip to stiff peaks, then add the sifted flour and mix the batter with a spatula, carefully folding to avoid deflating.
Finally, add the baking powder and limoncello, incorporating everything.
Once all ingredients are added, fill the muffin molds up to about 1 1/2 fingers from the edge, decorate with colored sugar sprinkles, and bake at 350°F for 25 minutes.
