Egg White and Veggie Muffins

Ingredients

• Egg whites 6 large
• Diced bell peppers 1/2 cup
• Chopped spinach 1/2 cup
• Olive oil 1 tsp

Method

1. Preheat the oven. Set your oven to 350°F (175°C) to preheat. This ensures the muffins cook evenly once you put them in.
   Tip: Preheating the oven before starting helps save time and ensures consistent cooking.
2. Prepare the muffin tin. Lightly brush or spray the muffin tin cups with olive oil to prevent the muffins from sticking.
   Tip: Use a pastry brush or paper towel to evenly coat the cups with oil.
3. Prepare the vegetables. Wash the bell peppers and spinach thoroughly. Dice the bell peppers finely and chop the spinach into small pieces.
   Tip: Smaller pieces distribute flavor evenly and help the muffins cook better.
4. Separate egg whites. Carefully crack 6 large eggs and separate the whites into a bowl, discarding or saving yolks for another use.
   Tip: Use an egg separator or pass the yolk between shell halves to separate cleanly.
5. Mix ingredients. In a mixing bowl, whisk the egg whites lightly until combined. Add the diced bell peppers and chopped spinach, then stir gently.
   Tip: Do not overbeat egg whites; just mix enough to combine ingredients.
6. Fill muffin cups. Pour the egg white and veggie mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
   Tip: Filling the cups too full can cause overflow during baking.
7. Bake the muffins. Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the muffins are set and slightly golden on top.
   Tip: Check doneness by inserting a toothpick in the center; it should come out clean.
8. Cool and serve. Remove muffins from the oven and let them cool for a few minutes before removing from the tin. Serve warm or at room temperature.
   Tip: Cooling slightly helps the muffins hold their shape when removing.

Pro tips

• You can add herbs like parsley or chives for extra flavor.
• To avoid sticking, consider using silicone muffin liners.