Preheat the oven to 180℃. Pour milk over the margarine and melt over a double boiler. Combine the bread flour, baking powder, almond flour, and sift.
Add sugar to the egg whites and whisk. I usually use a hand mixer for 90 seconds. Mix until it turns white!!
Add the sifted dry ingredients. The batter will become thick, but that's fine. Then add the melted margarine with milk and mix until evenly blended.
Using a spoon, pour into muffin cups. Scatter raisins or sliced almonds if you like. Bake for roughly 15 minutes. Please adjust baking time to your oven.
Story Behind this Recipe
Since I'm not a huge fan of egg whites, my freezer stock was getting full. I needed to do something with them. That's when I decided to bake these muffins.
Nothing, really. Make sure to mix everything evenly. It's moist and tasty even a day after it's baked. You could bake these without almond flour, but I personally felt it tasted really floury without it. If margarine bothers you, try butter!