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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Very simple, very nice. No whisking, no folding, just simple stirring required. And you can substitute the blueberries with any type of berry, or even choc-chips or slivered almonds. This one is definitely a good thing! Ingredients:
1 cup almond meal (100g) |
1 1/4 cups icing sugar |
1/2 teaspoon baking powder |
5 egg whites |
125 g butter or 125 g margarine |
3/4 cup plain flour |
1/3 cup blueberries |
Directions:
1. Preheat oven to 180 degrees Celsius.
2. Melt the butter either in the microwave or in a saucepan over low heat on the stove. Set aside.
3. Sift the icing sugar, flour and baking powder together into a large bowl. Add the almond meal and stir to combine.
4. Add the egg whites and stir to combine.
5. Add the butter and stir to combine. Don't worry if there are a few lumps, just make sure there aren't too many. Mixture should be medium thick.
6. Lightly grease 10 muffin cups of about 1/2-cup capacity. If your tray has 12, grease 10 and fill the remaining cups with water.
7. Spoon 2 tablespoons into each cup, then sprinkle 2-4 blueberries on top.
8. Bake for 15-25 minutes, or until they spring back lightly when touched.
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