Egg Split Muffins

by Warm sunny

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Muffins are a kind of cakes. They are much easier to make than cakes. The most important thing is that they don’t need an oven, they can be easily done with just a pan, which is more convenient for moms who don’t have an oven. Muffins are sweet and slightly salty, making them a good choice for breakfast. Usually the muffins are made with baking powder as the baking enzyme. My muffins are made using the egg-separation method. No baking powder is used. The whipped egg whites are used to make the muffins fluffy, and the taste is as soft as the baking powder version. "

Ingredients

Egg Split Muffins

1. Separate the yolk and white of the egg.

2. Add milk, salad oil, and salt to the egg yolk.

3. Stir the egg yolk liquid evenly.

4. Sift the low powder into the egg yolk and mix well.

5. Add sugar to the egg whites.

6. Beat the egg whites to a neutral foaming state.

7. Add the egg whites to the egg yolk paste in portions and mix well.

8. Heat the pan, reduce the heat, and scoop an appropriate amount of batter with a spoon.

9. Fry over low heat until the surface of the batter is foamy.

10. Turn the muffin over with a spatula, and fry until there is no rustle when pressing the muffin with a spatula. (About 1 minute or so)

11. Stack the fried muffins on the plate.

12. Pour condensed milk and honey on the muffins and decorate them with fruit.

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