The EGG WHITE AND CHOCOLATE MUFFINS are a delightful variation of classic muffins — light and full of flavor thanks to the use of egg whites instead of whole eggs.
Super soft and quick to prepare, these muffins are perfect for a healthy and nourishing breakfast, a tempting snack, or even a light dessert at the end of a meal, served with jam or tart fresh fruits such as berries.
Share this recipe with friends and family and enjoy every guilt-free bite of this treat.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 10 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 124.46 (Kcal)
- Carbohydrates 17.27 (g) of which sugars 9.61 (g)
- Proteins 2.47 (g)
- Fat 6.05 (g) of which saturated 0.85 (g)of which unsaturated 4.36 (g)
- Fibers 0.93 (g)
- Sodium 56.82 (mg)
Indicative values for a portion of 36 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 egg whites egg whites (at room temperature)
- 2/3 cup all-purpose flour
- 2 2/3 tbsp unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1/3 cup water
- 3 1/2 tbsp sunflower oil
- 6 tbsp + 1 tsp granulated sugar
- 1 pinch salt
- 1 oz dark chocolate chips
EQUIPMENT FOR THE EGG-WHITE CHOCOLATE MUFFINS
- 2 Bowls
- 1 Sieve
- 1 Hand whisk
- 1 Muffin pan
- 10 Cupcake liners
PREPARATION: EGG WHITE AND CHOCOLATE MUFFINS
Preparing the EGG WHITE AND CHOCOLATE MUFFINS is very easy and quick.
In a bowl sift together the flour, cocoa and baking powder, then mix.
In another bowl combine the water, oil and sugar, and mix well until the sugar dissolves.
Whip the egg whites with a pinch of salt until stiff peaks form and set aside. Add the liquids to the dry ingredients and whisk by hand until you obtain a smooth, homogeneous batter.
At this point, add the egg whites little by little, folding gently from the bottom up to avoid deflating them and compromising the result.
Line the muffin pan with the liners and fill them 3/4 full with the batter. Sprinkle with the chocolate chips and bake in a preheated conventional oven at 356°F for 20 minutes.
As usual, to check doneness perform the classic toothpick test: once removed it should come out dry.
Once baked, remove from the oven and let them cool completely.
TIPS
By doubling the quantities and adding one packet of baking powder, you can also make a bundt cake or a cake about 8 inches in diameter.
