Fatless Plain Muffins (angel food muffins)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 63.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,197.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.2 g
- Protein: 1.9 g
View full nutritional breakdown of Fatless Plain Muffins (angel food muffins) calories by ingredient
Introduction
This is a basic fatless muffin recipe, also known as angel food. Add any flavouring you wish to make these your own. This is a basic fatless muffin recipe, also known as angel food. Add any flavouring you wish to make these your own.Number of Servings: 12
Ingredients
-
vanilla extract -one teaspoon
4 large egg whites
granulated sugar - 1/2 cup
Self-raising flour - 1/2 cup
Baking powder - 3/4 cup
Tips
Feel free to experiment by adding in different flavourings, for example lemon, chocolate or almond but make sure you adjust the nutritional information accodingly.
Directions
1. Prepare your muffin tin by either greasing its holes or lining it with 12 muffin cases. Preheat your oven to 220 degrees. (Oven tempetatures vary slightly so adjust temperature as needed).
2. In large bowl, with electric mixer at high speed or a sturdy hand whisk, beat egg whites until soft peaks from when beaters are lifted.
3. Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
4.In a small bowl, combine flour and baking powder.
5. Slowly fold into egg white mixture, one fourth at a time.
6. Add vanilla extract or flavouring of your choice and fold in lightly - DO NOT OVERMIX
7. Divide batter evenly between 12 muffin cups
8. Bake for 10-15 minutes in your preheated oven or until they are lightly golden and tooth pick comes out clean.
9. Remove from oven and transfer to wire rack to cool completely.
Serving Size: Makes 12 standard sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GEODOUGAL.
2. In large bowl, with electric mixer at high speed or a sturdy hand whisk, beat egg whites until soft peaks from when beaters are lifted.
3. Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
4.In a small bowl, combine flour and baking powder.
5. Slowly fold into egg white mixture, one fourth at a time.
6. Add vanilla extract or flavouring of your choice and fold in lightly - DO NOT OVERMIX
7. Divide batter evenly between 12 muffin cups
8. Bake for 10-15 minutes in your preheated oven or until they are lightly golden and tooth pick comes out clean.
9. Remove from oven and transfer to wire rack to cool completely.
Serving Size: Makes 12 standard sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user GEODOUGAL.