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Eggplant muffins with coconut

Eggplant muffins with coconut


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  • 8 egg whites,
  • 8 tablespoons sugar,
  • 7-8 tablespoons flour,
  • 1 vanilla essence,
  • 5 tablespoons oil,
  • 1 vanilla sugar,
  • 1 baking powder
  • . Pt. Filling:
  • 1 egg white,
  • 4 tablespoons sugar,
  • 50 gr coconut,
  • 3 tablespoons milk.
  • Powdered sugar pt. powdered.

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Egg muffins with coconut:

Whisk the egg whites with a pinch of salt then add the sugar and mix until it becomes a glossy foam, then add the oil, vanilla sugar, vanilla essence and flour mixed with baking powder and gradually incorporate into the egg whites mixing mixture. slightly from the bottom up. In a bowl add the egg whites, coconut and sugar, mix the milk well. Grease the muffin tins with oil, add a spoonful of the composition and a spoonful of the filling, then add another spoonful of the composition {enough to cover the filling}. Put in the preheated oven at 180 degrees for 25 minutes.



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