Ingredients:
6 egg whites, beaten stiff
1 tsp. vanilla essence
2 cups coarsely ground raw almonds (consistency of coarse sand -they should be felt in the muffins
1 tsp. vanilla essence
2 cups coarsely ground raw almonds (consistency of coarse sand -they should be felt in the muffins
Recipe:
1. Preheat oven to 350 F/175 C.
2. Beat egg whites until stiff.
3. Mix almonds and vanilla essence and fold into egg whites.
4. Spoon batter into well greased muffin tins.
5. Bake for about 20-25 minutes or until golden brown on top.
2. Beat egg whites until stiff.
3. Mix almonds and vanilla essence and fold into egg whites.
4. Spoon batter into well greased muffin tins.
5. Bake for about 20-25 minutes or until golden brown on top.
Serves:
12
Notes:
Serve with nonfat cottage cheese and sliced tomatoes for a
filling protein brunch or lunch.
Fat content: One muffin has about 10g fat. But the fat in almonds is mainly monousaturated, the kind that lowers cholesterol.