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Muffins with walnuts and cranberries

Muffins with walnuts and cranberries


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Separate the egg whites from the yolks. Over the 6 egg whites + the 4 from the previous separation we add 150 gr. powdered sugar + a pinch of salt. Mix until you get the beaten egg whites. Rub the yolks with the remaining sugar + baking powder + turmeric powder until they double in volume. We then incorporate lightly, with the help of a wooden spoon, 3/4 of the amount of egg whites, foam and flour in the rain.

Preheat the oven to 175 degrees. We place the silicone forms in the tray, in each form we insert a muffin paper, we fill the pen shapes halfway with the obtained mixture.

Over the remaining foam add the ground walnuts, mix lightly so that no foam is left. Over the dough from the silicone molds, add a teaspoon of foam with walnuts. Sprinkle dehydrated cranberries over the foam and then put the tray in the oven until the muffins pass the toothpick test.

Then take them out of the oven and out of the molds, leave them to cool and serve.

Good appetite!


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