After baking the coconut macarons and I had lots of egg yolks left over.So the next day,I baked some Lemon and Poppyseed Muffins with 4 egg yolks and an egg.The outcome wasn't that bad.The texture are quite moist and fluffy.But according to bakers egg yolk contains all the cholesterol and the fat.I think once awhile having high amount of fats is ok though.Actually I can use some egg whites powdered(also called meringue powder)to mix with it but I don't have this.Besides that I also can use the egg yolks for pie shell but I was abit lazy to make it.Before I make this muffin,I thought the result would be crumbly.Luckily it's not!I just remember that pound cake is made with only yolks.Well,maybe next time.
