John Myers
Ingredients for 1 servings:
- 6 eggs
- 300 g nuts
- 150 g sugar
- 50 g cornstarch
- 1 large apple, grated (100 g)
- 1 medium-sized sweet potato(s), grated (200 g)
- 50 g chocolate, chopped (leftovers)
- 1 tsp, smothered cinnamon
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
flour-free, dairy-free – for about 20 small muffins
Preheat oven to 170°C (top/bottom heat). Separate 6 eggs. Beat egg whites with 75g sugar until stiff peaks and set aside. Beat egg yolks with the other 75g sugar until frothy. Mix in 1 teaspoon of cinnamon, stir in grated apple and sweet potato. Add grated nuts (or chopped nuts if you like), cornstarch and chocolate chips. Then fold in the stiff peaks. Fill 20 small muffin tins. Since the batter doesn’t rise very high, use 3 spoonfuls per tin. Bake in the oven for about 40 minutes. Do the toothpick test! It sometimes varies depending on the ingredients. Check your oven’s instructions. Tips: – Nuts are variable; they can be walnuts, hazelnuts, almonds, coconut, peanuts, etc., or whatever you have on hand, and feel free to mix them up. – Eggs can be medium or large. If medium and the mixture is too runny, simply use a few more nuts or add a tablespoon of oats, bran or whatever you have in the pantry. – Grated sweet potato and grated apple should make 300g. Carrot, pumpkin or zucchini can also be used. – Half the sugar can be replaced with honey or even banana and a few more nuts or other cereals. – Dark chocolate is best, but can also be mixed with white or other chocolate. – Variations without cinnamon, but with orange zest or lemon are very tasty! … it is a delicious muffin recipe for people with various allergies or for those who like to use up leftovers.
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