Regarding weight loss during the cooking, no statistical differences were detected between the muffins analyzed. Concerning height, muffins with a higher content in granular protein (100% granules and lyophilized) showed the highest value. The harder structure formed in these muffins leads to them being higher. In the same way, 60% granules muffins have more granular protein than egg yolk recipe products and were third on the height scale. The egg yolk recipe was the least hard and produced the lowest muffins.