MINUTES MUFFIN ft. Margaret’s Egg Whites
A muffin just for you and your special one (or maybe two just for youJ) made in minutes. It’s the perfect evening treat for when you’re feeling a bit peckish. I used Margaret’s Free-range egg whites, my go to egg brand. Before teaming up with Margaret’s eggs I took the journey to Cavan to visit her farm where I meet the woman herself – so yes, there is actually a Margaret and she is a boss; Queen of eggs. I was so interested to see the workings of her family farm – they’re so passionate about producing eggs the right way and dedicated to 100% Free range. The liquid egg whites themselves are 100% Irish, pasteurized and totally natural with no additives or preservatives. I use them for so many recipes like my skinny crepes and egg white porridge. You can pick up a bottle for only €3.99 in Dunnes, Supervalu and Tesco stores.
I hope you love this easy recipe as much as I do, and it sorts those evening craving right out!
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Serves 2 small muffins
Cooks in 15 Minutes
Ingredients
- 3 tbsp. Margaret’s Free-Range liquid egg whites
- 3 tbsp. ground almond
- ½ a medium banana mashed (approx. 60g)
- ½ tsp baking soda
- 1 tbsp. lemon juice
- 2 tsp maple
- handful blueberries
Method
- Combine all the ingredients in a small bowl, separate the mix between to ramekins or small cups (deep if possible as the muffin mix will rise up and you don’t want it to spill out over the side) and microwave for 1- 2 minutes (mine take 1 min 45 seconds to be precise) until cooked through.