Muffins with berries on proteins

[Honey]

Muffins with berries on proteins

Category: Bakery products

Ingredients
Butter	200 g
Sugar	1 stcn
Walnuts	0.5 stcn
Protein	6 pcs
Flour	3/4 - 1 glass
Starch	1 tsp
Berry (any)
* stkn = 250 ml

Cooking method

• Melt butter (margarine), cool, mix with sugar and chopped nuts. Beat the whites into a soft foam, combine with the first mass. Mix flour with starch and add to the rest of the mass.
• Put in tins, greased with oil, put a little berries on top (I have blueberries from the freezer, previously defrosted).
• Bake preheated to 180^aboutFrom the oven for about 25 minutes (until tender, try with a toothpick).

The dish is designed for

12 pcs

Time for preparing:

35-40 minutes with baked goods

Cooking program:

Oven

Note

In search of a way to utilize proteins, which have already accumulated a lot, I found this recipe on the forum website. at Marina Honey (the recipe was slightly corrected). I never thought that ordinary muffins, that is, muffins, are great on proteins. This is delicious!

Try it, you won't regret it! From 6 proteins in half an hour, you can get 12 absolutely amazing cupcakes!

Bon Appetit!

Lozja, thanks for a very timely recipe! 5 proteins are bored in the refrigerator, so they found a use. How many ml do you have in a glass? I think frozen blueberries will work too, without defrosting? Tell me, are muffins very sweet, too much sugar? And what does it mean to whip into a soft foam? Don't need to whip to the spikes? I have more questions than the recipe itself.

You can safely give 5 proteins without recalculation, I lost count with my own, there were 5 or 6. A glass of 250 ml. Frozen, there is a fear that it will flow during baking, because I can no longer guarantee the result, I did not risk it, at least. The original recipe contained 3/4 cup sugar, so you can safely give just that much. I just liked it with a glass, but less is possible, who does not like sweet things. Better not to risk it, defrost the blueberries until tomorrow and bake them tomorrow.

Thank you for the clarification! Another answer, please, about whipping the whites. What does soft foam mean?

Thank you for the clarification! Another answer, please, about whipping the whites. What does soft foam mean?

This means that it is not necessary to achieve steep stability from proteins. Yes, and a very steep foam will not work, because the proteins are whipped without sugar. Just beat until soft fluffy foam, it takes me about 2 minutes at the maximum speed of the mixer. Good luck!

Hello Lozja! I baked your muffins today. Tastes good, but very fatty for me. Tell me, please, is there really so little flour? I weighed 3 times on the scales, I got 3/4 cup - 90g flour. There is a lot of butter for this amount of flour, it seems to me. The dough was completely liquid, after the addition of proteins, it thickened a little. Well, since I did not lubricate the molds with anything (although I have silicone ones, I have never lubricated them yet and everything jumped out by itself), for complete happiness I had to pick them out with a spoon. Although, I repeat, muffins are really nothing, it's worth trying again! Thank you!

Hello Lozja! I baked your muffins today. Tastes good, but very fatty for me. Tell me, please, is there really so little flour? I weighed 3 times on the scales, I got 3/4 cup - 90g flour. There is a lot of butter for this amount of flour, it seems to me. The dough was completely liquid, after the addition of proteins, it thickened a little.Well, since I did not lubricate the molds with anything (although I have silicone ones, I have never lubricated them yet and everything jumped out by itself), for complete happiness I had to pick them out with a spoon. Although, I repeat, muffins are really nothing, it's worth trying again! Thank you!

I don’t even know why you didn’t succeed. As for the flour - in the original recipe it is generally only half a glass, but a whole glass of nuts, that is, it would be even fatter (due to the nuts). When I did it, it seemed to me that the dough was too liquid, so I added more flour than the author of the recipe. Here I wrote in my proportions, the result is in the photo. They jumped out of the silicone molds themselves, when I tried to readiness with a toothpick, I took everything out with a toothpick. Not one stuck.
They didn't seem fat to me, muffins like muffins. It seems to me that you should have added flour, the flour is different everywhere. The dough should not be too thin, but it should not be too thick. As usual muffin dough, I don't even know how to explain.
It's a shame, of course. You can try the original recipe, it's here - 🔗, but there is even less flour there, so in your case this is unlikely to be a solution.
In general, to sum up - add flour, and bake well. So as not to stick - to grease the forms with a little oil, purely symbolic, to calm the soul. If you try again, good luck!

I collected proteins for Easter (now I specially collect proteins for these muffins) and now I carefully watched the amount of flour. I specially gave a glass of flour to see the result. Cupcakes also turned out, but they are denser inside, that is, compared to the first sample of this recipe, and 3/4 tbsp. flour - more clogged, or something. It's a pity, the recipe cannot be corrected, I would still remove what I added later in the amount of flour.
Flour needs 3/4 cup! This is maximum. But if the dough is completely liquid, you can add a little (after all, the flour is different everywhere). I will try to explain the consistency, the dough should be approximately, like for pancakes, but a little more liquid. That is, when it falls from your spoon, it should not hold its shape, the fallen dough immediately dissolves in the total mass.
But she gave nuts both times by eye, without measuring. Maybe there is a whole glass, I don’t know.
And you need to bake them well, after they were ready, I kept them in the oven for another 5 minutes, and then I took them out of the molds (they pop out without problems, I didn't smear the silicone molds with anything).
But the cupcakes are very tasty! Such nutty and berry.

Is it possible without nuts (I can't) ?. And if without them, put more flour?

Is it possible without nuts (I can't) ?. And if without them, put more flour?

Have not tried. I don't even know what to advise. You can, of course, but you really need to look at the flour according to the circumstances and the test. The dough should be like not the thickest sour cream (medium density). Good luck!

Thank you, I'll try, otherwise there are a lot of proteins too. And you can't feed a dog in such an amount, the allergy will begin

[Lozja]

Lozja, I have a huge thank you from myself and my whole family for these wonderful muffins! Delicate dough under a crispy crust, nutty aroma and refreshing sourness of berries - a magic combination ...

I put the blueberries on top of the dough in tins without defrosting, and everything turned out great the first time. Muffins, as you said, popped out of the molds without problems.

In general, this is more than a great way to utilize proteins! Thank you tremendous, tremendous !!!

Photo report next time: I will definitely not be able to take a good photo in the evening lighting, and there will be nothing to photograph until the morning

[lizard,]

lizard, I am very glad that you and your family liked the muffins. Eat to your health!