Nutrition Facts
8 servings
8
Recipe for Super Soft Honey Muffins
Today I am offering you super soft honey muffins. Easy and quick to make, with simple ingredients, they will be perfect to delight your loved ones during a snack or breakfast. Incredibly soft and light, with a hint of honey, these muffins are a delight. They have been a big hit in our home.
Ingredients
4 Egg (whites and yolks separated)
½ Vinegar
90 Sugar (50+40)
¼ Salt
40 Honey
1 Vanilla extract
90 Flour
1 Baking powder
50 Sliced almonds (optional)
Directions
1
Preheat the oven to 170°C, static heat.
2
In a bowl, whip the egg whites with the vinegar. Gradually add 50 g of sugar, mixing a little each time to incorporate it well.
3
In another bowl, whisk the egg yolks with 40 g of sugar and salt until you achieve a frothy mixture.
4
Add the liquid cream, honey, and vanilla extract, and blend slightly to combine.
5
Sift the flour and baking powder into it and mix at low speed until a smooth texture is achieved.
6
Gently fold in the egg whites in three additions using a spatula.
7
Pour the batter into silicone muffin molds (or with paper liners). Fill the molds to a maximum of 3/4 full. Sprinkle with sliced almonds.
8
Bake and cook for about 22 minutes or until they are golden brown and the wooden skewer comes out dry.
9
To finish, let cool, then unmold and dust with powdered sugar if desired before serving.
Ingredients
Ingredients
4 Egg (whites and yolks separated)
½ Vinegar
90 Sugar (50+40)
¼ Salt
40 Honey
1 Vanilla extract
90 Flour
1 Baking powder
50 Sliced almonds (optional)
Directions
Directions
1
Preheat the oven to 170°C, static heat.
2
In a bowl, whip the egg whites with the vinegar. Gradually add 50 g of sugar, mixing a little each time to incorporate it well.
3
In another bowl, whisk the egg yolks with 40 g of sugar and salt until you achieve a frothy mixture.
4
Add the liquid cream, honey, and vanilla extract, and blend slightly to combine.
5
Sift the flour and baking powder into it and mix at low speed until a smooth texture is achieved.
6
Gently fold in the egg whites in three additions using a spatula.
7
Pour the batter into silicone muffin molds (or with paper liners). Fill the molds to a maximum of 3/4 full. Sprinkle with sliced almonds.
8
Bake and cook for about 22 minutes or until they are golden brown and the wooden skewer comes out dry.
9
To finish, let cool, then unmold and dust with powdered sugar if desired before serving.
Notes
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