These golden brown muffins owe their airy crumb and glossy exterior to egg whites used in place of full eggs (it also makes them healthier too, but that’s not really the point). Serve them warm with butter or jam for a delicious breakfast or in addition to a brunch menu.
Makes about 12 muffins
1 C sugar
4 egg whites
1/2 C butter, softened
2 ripe bananas
1/4 C milk
2 C flour
1 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F and butter a muffin pan.
In a large bowl mix the butter, sugar and egg whites.
In a second bowl mash the bananas and milk together.
In a third bowl mix the flour, baking powder and baking soda.
Add the one third of the banana mixture to the butter mixture –
combining gently. Add one third of the flour mixture to the butter
mixture – combining gently. Repeat until all ingredients have been
incorporated. Do not over-mix.
Pour batter into the prepared muffin tin and bake about 40 minutes.