Wheat-free raspberry muffins

(from Elyce123’s recipe box)

Makes 8 regular muffins

Source: delicious. June 2004

Prep time: 20 minutes
Cook time: 20 minutes

Categories: June, Wheat-free

Ingredients

  • 175g butter
  • 75g ground almonds
  • 1 1/2 tsp lemon zest
  • 140g icing sugar, sifted, plus extra for dusting (optional)
  • 2 tbsp fine cornmeal (polenta), sifted
  • 3 tbsp cornflour, sifted
  • 5 egg whites, lightly beaten
  • 175g fresh raspberries

Directions

  1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

  2. Melt the butter in a saucepan.

  3. Mix together the ground almonds, lemon zest, icing sugar, cornmeal and cornflour in a large bowl and pour in the melted butter. Gently mix together and fold in the lightly beaten egg whites.

  4. Pour the mixture into paper cases and dot with raspberries. Bake in the oven for 10-20 minutes, until springy to the touch. Cool on wire racks and sprinkle with extra icing sugar, if you wish, before serving.

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