Nut and Berry Muffins with Egg Whites

Nut and Berry Muffins with Egg Whites - фото рецепта
I recently made Egg Liqueur 'Advocate' and had some leftover egg whites. They came in handy for this recipe. The muffins turn out very delicious, tender, and simply melt in your mouth!
Butter
1 cup
Walnuts
1 cup (or any other nuts of your choice)
Eggs
6-7 (whites only)
Sugar
1 cup
Cornstarch
1 tsp
Flour
1/2 cup
Currants
or any other berries
To prepare Nut and Berry Muffins with Egg Whites, beat the egg whites until light and foamy.
Melt the butter, and blend the nuts. Mix the butter and nuts together.
Add the beaten egg whites and mix well.
Add the cornstarch and flour, mix everything, and distribute the batter into molds. You can grease silicone molds or grease regular ones with butter and dust with a little flour.
Top with berries and bake in the oven at a temperature of 375 degrees for about 25-30 minutes. After 10 minutes of baking, partially open the oven for a few seconds to let out steam.
Once ready, remove the Nut and Berry Muffins from the molds and let them cool on a rack. Enjoy with tea!