Egg Muffins (Fine)

Due to the reliance on beaten egg whites for leavening, these muffins must be baked immediately after mixing. The batter cannot be made ahead, as the air incorporated into the egg whites will deflate. However, baked muffins can be cooled completely and frozen for up to 2 months in a freezer-safe bag.

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Reheat frozen muffins in a 300°F oven for 10-12 minutes or microwave for 20-30 seconds.