Traditional recipes

Eggplant muffins with lemon

Eggplant muffins with lemon

I whipped the egg whites together with a pinch of salt. I added powdered sugar, peel and lemon and tangerine juice, oil and vanilla essence, mixing the composition well. Finally I put the sifted flour and mixed it with the envelope of baking powder, and I mixed it with a spatula from the bottom up. Finally I added chocolate.

I prepared the muffin tins, greasing them with oil and lining them with special papers (which I also grease on them), then with a spoon I added from the composition in forms. I put it in the oven, at 180 degrees, for 20 minutes (or until I'm ready).

When they were ready, I served them with a cup of berry tea!

A delight!