If you have egg whites in the fridge and don’t know how to use them, I suggest this really delicious recipe that you can prepare quickly with just a few ingredients that you usually already have at home. They are soft and fragrant, very tasty, and ideal for a quick dinner. Here are some more muffin recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 1 3/4 oz grated Parmesan
- 1 tbsp dry yeast (dry)
- 1 pinch fine salt
- 7 oz egg whites
- 3 1/2 oz olive oil
- 6 oz cottage cheese (like Jocca)
- 5 1/4 oz cooked ham
- 1/4 cup milk (if the mixture is too dry)
- as needed butter (for the muffin cups)
- as needed all-purpose flour (for the muffin cups)
Steps
In a bowl, start by placing the dry ingredients: mix the flour with the Parmesan.
Add the dry yeast.
And finally, a pinch of salt.
Mix the ingredients well with a spoon.
In another bowl, put the egg whites, add the oil little by little, and whisk the ingredients until the egg whites foam. Do not whip them to stiff peaks.
Now pour the liquid ingredients into the dry ones.
Mix the ingredients well with a spatula or a spoon. The mixture should be slightly sticky and thick.
Complete everything by adding the ham cut into small cubes.
Mix the ingredients well, if the mixture is too dry, add a little milk. Let it rest covered with a cloth for about ten minutes.
Meanwhile, butter and flour the muffin cups. Now fill them up to three-quarters. I got 9, my muffin cups are 2.4 inches in diameter and 2 inches tall.
Bake at 356°F for 25 minutes, placing the muffins on the oven tray on the penultimate shelf. In the last 5 minutes, bake with a fan oven to brown them on the surface.
Tips and Advice
Savory Egg White Muffins are really tasty and very soft, ideal for using up excess egg whites. If you want more recipes with egg whites, you’ll find them here:
