These muffins are lighter than the classic blueberry muffins. These small snacks with raspberries are baked in petit four molds and are delicious with coffee. This recipe is from Allen & Kearney’s book Healthy Eating Without Gluten.
Ingredients
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175 grams of butter
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75 grams ground almonds
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3 teaspoons grated lemon zest
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140 grams gluten-free powdered sugar, sifted; extra icing sugar for dusting if desired
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2 tablespoons cornmeal (polenta)
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3 tablespoons cornstarch, sifted
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5 free-range proteins
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175 grams of fresh raspberries
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Muffin tray, paper cake tins, small or large
Preparation
Preheat the oven to 200°C.
Melt the butter in a saucepan and let it brown slightly.
Mix the almonds, lemon zest, icing sugar, cornmeal and cornflour in a large bowl and pour over the melted butter. Fold in the lightly beaten egg whites.
Spoon the batter into the cavities of the tray or paper ramekins (24 small ramekins for mini muffins if desired) and divide the raspberries on top.
Bake the muffins in the oven for about 15 minutes until they spring back when lightly pressed.
Let the muffins cool on a wire rack and, if desired, sprinkle with extra icing sugar before serving.
Number of persons
16
| Energy |
99 kcal |
|---|
