Airy Egg Flour Muffins

Ingredients

• 4 Eggs (large, room temperature)
• 0.5 tsp Salt (fine sea salt)
• 200 ml Milk (whole milk preferred)
• 120 g All-Purpose Flour (sifted)
• 4 tbsp Vegetable Oil (for greasing molds; any neutral oil works)
• 2 tbsp Powdered Sugar (for dusting after baking)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together the 4 eggs, 0.5 tsp salt, and 200 ml milk until fully blended.

   Time: PT5M

2. Incorporate Flour

   Gradually add the sifted 120 g all‑purpose flour to the wet mixture, whisking gently to avoid lumps.

   Time: PT5M

3. Chill the Batter

   Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes.

   Time: PT30M

4. Preheat Oven & Grease Molds

   Preheat the oven to 425°F (220°C). While it heats, add 1 tsp vegetable oil to each muffin cavity and spread evenly.

   Time: PT5M

   Temperature: 425°F

5. First Bake

   Spoon the chilled batter into the greased molds, filling each about two‑thirds full. Bake for 10 minutes.

   Time: PT10M

   Temperature: 425°F

6. Second Bake for Full Rise

   If desired, add a little more batter to each mold and continue baking for an additional 20 minutes, or until the tops are golden and a toothpick comes out clean.

   Time: PT20M

   Temperature: 425°F

7. Cool & Finish

   Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer to a cooling rack. Dust with powdered sugar before serving.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g