Ingredients:
- 213g all-purpose flour
- 1 teaspoon sodium bicarbonate
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100g sugar
- 3 eggs
- 177ml milk
- 1 tablespoon lemon juice
- 2 tablespoons vanilla essence
- red food colouring
- 190g butter (room temperature)
Directions:
- Preheat the oven to 170ºC.
- Start by separating the whites and the yolks.
- Beat the whites with a mixer and add the sugar when they are foamy.
- Add all the yolks and mix just until they are incorporated; that should be max. 30 seconds. Do not overmix, as the foam will slowly decrease.
- Mix the flour with baking powder, sodium bicarbonate and salt.
- Add the dried ingredients to the foamed eggs, one spoon at a time and stir gently with a spatula with up-and-down movements. Do the minimum movements as possible to conserve the foam, but ensure that the dry ingredients are well combined.
- Pour the mixture into muffin shells.
- Bake it in the oven at 170ºC for 25 minutes.
Recipe inspired from here.
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