INGREDIENTS
- 85 g cream cheese
- 50g butter
- ½ cup milk
- 2 tbsp coconut oil
- 8 egg yolks
- ¾ cup cake flour
- ½ tsp baking powder
- 8 egg whites
- 1 cup coconut sugar
- ¼ tsp cream of tartar
INSTRUCTIONS
- In a double boiler or in a heat proof bowl set over a pot of 3 inches simmering water, melt the cream cheese and butter together with the milk and oil. Whisk occasionally until mixture is smooth. Let this cool.
- Add the egg yolks to the mixture and mix with a whisk until smooth.
- Sift the flour and baking powder over the egg yolk mixture. Mix with a spatula until smooth.
- Using a stand mixer or a hand held mixer, whisk the egg whites until frothy . Add in the cream of tartar and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture , ⅓ of the egg whites at a time. The final mixture should be uniform in color.
- Spoon the batter into 12 large muffin molds
Add Comment