Small Batch Angel Food Muffins (2 Egg Whites)
Light, fluffy angel food muffins made with just two egg whites and no butter or oil. A quick small batch recipe perfect for using up leftovers.
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Equipment
- Muffin pan
- Hand mixer or stand mixer
- Silicone spatula
- Fine mesh sieve
Ingredients
- 2 egg whites
- Pinch of salt
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour or very well sifted all-purpose flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 170°C (340°F). Use two large tulip muffin liners or three to four smaller muffin paper liners. For best results, place the liners in a muffin pan so they hold their shape.
- Beat 2 egg whites with ¼ teaspoon cream of tartar or lemon juice and a Pinch of salt until soft peaks form.2 egg whites, ¼ teaspoon cream of tartar, Pinch of salt
- Gradually add ¼ cup granulated sugar and beat until stiff, glossy peaks form.¼ cup granulated sugar
- Beat in 1 teaspoon vanilla extract briefly.1 teaspoon vanilla extract
- Sift 3 tablespoons cake flour over the egg whites and gently fold it in.3 tablespoons cake flour
- Fill muffin cups almost to the top.
- Bake for 15-18 minutes until lightly golden and springy.
- Cool completely in the pan. Dust with Powdered sugar before serving if desired.Powdered sugar
Nutrition
Serving: 1Serving | Calories: 156kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 51mg | Potassium: 125mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 0.1mg
Servings: 2 Servings
Calories: 156kcal
