Raspberry Muffins

Name: Raspberry Muffins
Ingredients: 1 1/2 sticks (6oz) butter; 3/4 cup (3oz) ground almonds; 1 1/2 tablespoons lemon rind; 1 heaped cup (4 1/2oz) glutenfree confectioners sugar, sifted, plus extra for dusting (optional); 2 tablespoons fine cornmeal (polenta), sifted; 3 tablespoons cornstarch, sifted; 5 egg whites, preferably free range; 3/4 cup (6oz) fresh raspberries; Bun pan lined with paper cases

9 ingredients

7 steps

Ingredients

1 1/2 sticks (6oz) butter
3/4 cup (3oz) ground almonds
1 1/2 tablespoons lemon rind
1 heaped cup (4 1/2oz) glutenfree confectioners sugar, sifted, plus extra for dusting (optional)
2 tablespoons fine cornmeal (polenta), sifted
3 tablespoons cornstarch, sifted
5 egg whites, preferably free range
3/4 cup (6oz) fresh raspberries
Bun pan lined with paper cases

Directions

1

Preheat the oven to 400F.
2

Melt the butter in a saucepan and cook until it is very light golden in color.
3

Mix together the ground almonds, lemon rind, confectioners sugar, cornmeal and cornstarch in a large bowl and pour in the melted butter.
4

Gently mix together and fold in the lightly beaten egg whites.
5

Pour the mixture into the paper cases (or use 24 petitfour cases to make mini ones) and dot with raspberries.
6

Bake in the oven for 15 minutes until golden and springy to touch.
7

Cool on wire racks and sprinkle with extra gluten-free confectioners sugar, if you wish, before serving.