Protein chocolate muffins with a liquid center

Ingredients for 1 servings:

• 10 egg whites
• 200 g sugar
• 130 g butter, melted
• 200 g flour
• 4 tbsp milk
• n. B. cocoa powder
• ½ pack of baking powder
• 1 bar of chocolate

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

good for protein utilization

First, beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar and melted butter, mixing well, then add the flour, baking powder, and milk. Stir in a generous amount of cocoa powder for a nice chocolatey texture. Fill a muffin tin with paper baking cups and add a tablespoon of batter, then a piece of chocolate (this will create the liquid center), and then another 1-2 tablespoons of batter. Be careful, these will be large muffins; don’t overfill the cups. I bake them at around 180 degrees Celsius (350 degrees Fahrenheit) for around 20 minutes. They taste best when served lukewarm. They can be dusted with powdered sugar and are perfect for a birthday buffet or as a simple dessert. I like this recipe because it uses up a lot of egg whites. It makes 12 giant muffins in this tin.