Light Vanilla Mini Muffins
How do you make light vanilla mini muffins?
Melt the butter and sift the cornstarch, flour, baking powder, and vanilla. Beat the egg whites to stiff peaks and gently fold them into the dry ingredients with enveloping movements. Add the melted butter, pour the mixture into molds, and bake at 170°C for 15–20 minutes. Let cool and decorate with powdered sugar.
This recipe is great for when we have egg whites left over from another recipe where we used only the yolks. These mini muffins have a super delicate flavor, melt in your mouth, and are very quick to make, with that special touch given by vanilla.
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Servings: Makes 12–15 mini muffins
Ingredients
- 70 g egg whites (from about 2 eggs)
- 40 g cornstarch
- 40 g white spelt flour or all-purpose 00 wheat flour
- 50 g powdered sugar + a little extra for decorating
- 30 g plant-based butter
- Tip of a teaspoon of baking powder
- ¼ teaspoon vanilla powder
- Pinch of salt
Instructions
Start by melting the butter, then set it aside.
In a medium bowl, sift the cornstarch, flour, baking powder, and vanilla powder.
In another bowl, place the egg whites with the pinch of salt.
Beat them to stiff peaks.
Fold them into the dry ingredients with gentle bottom-to-top movements, until you obtain a smooth mixture.
Finally, add the melted butter and mix gently.
If desired, grease the silicone molds with a little butter and fill them almost to the rim with the mixture. Preheat the oven to 170°C (340°F).
Once the oven reaches temperature, bake for 15–20 minutes. Remove from the oven and let cool completely. Dust with powdered sugar and enjoy with your favorite drink.
Enjoy your meal!
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- 70 g egg whites (from about 2 eggs)
- 40 g cornstarch
- 40 g white spelt flour or all-purpose 00 wheat flour
- 50 g powdered sugar + a little extra for decorating
- 30 g plant-based butter
- Tip of a teaspoon of baking powder
- ¼ teaspoon vanilla powder
- Pinch of salt