Try this Potato Starch Muffins recipe, or contribute your own.
Suggest a better descriptionBeat the yolks until light. Gradually add the sugar. Beat until light and creamy. Add the water and grated rind. Slowly sift in the potato starch. Blend well.
In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form. Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Preheat oven to 350 degrees. Bake for 12 to 15 minutes.
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Serving Size: 1 (26g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 63 | ||
Calories from Fat: 13 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 62mg | 19 % | |
Sodium 21.5mg | 1 % | |
Potassium 29.4mg | 1 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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