Delightful and easy Egg Muffins recipe
My love for egg muffins goes back ages. Even when I was five, my mom could make them; early in the morning for us to enjoy it with hot chocolate. Well, fast forward to today, I’m all grown, and I still can’t keep my hands on these low-carb, filling, soft and delicious muffins.
- 3 eggs 40g/piece
- 45 g low-gluten flour
- 3 g baking powder
- 30 g caster sugar
- 35 ml milk
- 10 ml passion jam
- 10 ml corn oil
- 60 grams whipped cream
- 5 grams caster sugar
- A little passion jam
Separate egg yolks and egg whites. Set the egg yolk in another bowl, and then add the milk, corn oil, and jam. Stir it to mix it and make sure everything is in. when it's mixed thoroughly; then you can add the low gluten flour.
Pump it with the whisk and stir again and again. To form a smooth egg mix and set it aside.
In the bowl with white eggs, then add the granulated sugar. Use an electric hand mixer to whisk and form a meringue. It should be rigid and shiny when you remove the mixer.
Add the egg yolk to 1/3 of the meringue, then mix it with a spatula or whisker.
Take the mixture above and add to the remaining egg whites. Mix it all again.
Brush the electric skillet with a little bit of oil and heat it.
Scoop the egg with a large spoon and then drop it in the skillet. Next, scoop with a smaller spoon and drop on the one you already set.
Cover the pan and let it cook at low to medium heat for 4 minutes.
Turn it over and cook the other side for another 4 minutes.
Whip your whipping cream. And sever the egg muffin with whipping cream.