Potato Flour Muffins

These muffins are best made and served fresh. The batter cannot be made ahead as the beaten egg whites will deflate. However, you can separate the eggs and measure all dry ingredients up to 2 hours in advance, keeping egg whites refrigerated until ready to whip.

Store cooled muffins in an airtight container at room temperature for up to 2 days. The texture will become slightly denser over time. For best results, refresh in a 300°F oven for 5 minutes before serving. These muffins do not freeze well due to their delicate, foam-based structure.