The basic recipe has relatively no flavor, it's what you may add to it that will transform it into sweet or savory and after my experiment, I think you have many options to explore.
Makes 6 regular muffins
3 eggs (separated-room temperature)
1/4 tsp Cream of Tartar
2 oz. Cream Cheese (very soft)
1 T. Coconut sugar
1/4 C. Fresh or Frozen Blueberries
Preheat the oven to 350 degrees.
Beat the room temperature egg whites with Cream of Tarter until stiff peaks form. Set aside. In another bowl, beat the egg yolks, Cream Cheese, and sugar together until smooth and creamy. Gently fold the egg whites into the egg yolk mixture, to prevent losing the natural airy lightness of the egg whites. Add the blueberries and slowly fold into the mixture. Scoop into cupcake liners placed in a muffin tin, dividing scoops evenly, using a large spoon or ice cream scoop. Fill within 1/2 inch of the top since the muffins do not raise much. Bake approximately 30 minutes or until nicely browned. Watch closely the last few minutes, since these can go quickly from brown to burned.
Serving Suggestion: Serve the blueberry version with your breakfast eggs instead of toast or high carb muffins. Or for a gluten-free, low carb sweet snack option.
Variations: Other fruit, jam, pudding mix, dry flavored gelatin powder, or Add Apple Pie Spice, or Vanilla, or Cinnamon Sugar, or Pumpkin Spice, or Cocoa or combination of flavors you enjoy.
Refer to the link to make Savory or Blueberry Cloud Bread:
justfowlingaround.weebly.com/from-the-pantry/blueberry-cloud-bread
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