Blueberry friands
Author: Edd Kimber for www.berryworld.com
Ingredients
- 140g unsalted butter, plus extra for greasing
- 35g plain flour
- 100g ground almonds
- 125g icing sugar
- 4 large egg whites
- ½ tsp almond extract
- 36 blueberries
- 6 tbsp flaked almonds
Method
- Lightly grease a 12-hole non-stick muffin pan and set aside. Preheat the oven to 180C/Gas4. Heat the butter in a small pan on a medium/high heat until it foams and the milk solids turn a golden brown. Immediately remove from the heat and pour into a small bowl.
- In a large bowl mix the flour, ground almonds and sugar. Add egg whites and almond extract and mix until smooth. Pour in the butter and mix until smooth and fully combined. Cover the mixture and refrigerate for
- hour before baking.
- Divide the batter evenly between the prepared muffin pan and top with three blueberries per friand and scatter the flaked almonds around the edges. Bake in the preheated oven for about
- mins or until golden brown around the edges and a little paler in the middle.
- Allow to cool for a few minutes before turning out onto a wire rack to cool completely.
