As usual I went wearing the wrong thing for this, after few falls and few hand scars I was able to pick a pound or so of raspberry, they are yummy or should I say were yummy.... All gone by now!
I wanted to make raspberry cheesecake but didn't find the ingredients I needed at home and since it's Sunday I couldn't go and pick them at the store :(
I decided to surf the raspberry recipes and see what I can do and I found this great recipe:
http://www.homemade-gifts-made-easy.com/mini-muffin-recipe-delicious-raspberry-and-almond-friands.html
in case you couldn't open the link, below the recipe I followed:
Yum!
This mini muffin recipe is one of my favourites - so quick and easy to make and tastes delicious! And as you know mini muffins have zero calories compared to full-size muffins so you can eat them without guilt. I swear I read that somewhere!
Ingredients to make about 24 mini muffins:
125g (4.5 oz) butter, melted
1 cup almond meal
4 egg whites, beaten lightly
1 and 1/4 cups icing sugar (make sure you sift it to break up the clumps)
1/2 cup plain flour
100g (3.5 oz) raspberries and/or blackberries (I use frozen)
Method:
1. Preheat oven to 190 Celsius (375 Fahrenheit)
2. Grease two 12 hole mini muffin tins
3. Combine butter, almond meal, egg whites, sugar and flour in a medium bowl; stir until just combined.
4. Divide mixture into patty pans and top each with one or two berries.
Ingredients to make about 24 mini muffins:
125g (4.5 oz) butter, melted
1 cup almond meal
4 egg whites, beaten lightly
1 and 1/4 cups icing sugar (make sure you sift it to break up the clumps)
1/2 cup plain flour
100g (3.5 oz) raspberries and/or blackberries (I use frozen)
Method:
1. Preheat oven to 190 Celsius (375 Fahrenheit)
2. Grease two 12 hole mini muffin tins
3. Combine butter, almond meal, egg whites, sugar and flour in a medium bowl; stir until just combined.
4. Divide mixture into patty pans and top each with one or two berries.
5. Bake for about 15 minutes (maybe more, maybe less - just until they start to brown slightly). Stand in the tray for 5 minutes, then turn onto a wire rack to cool.
6. Serve dusted with a little extra sifted icing sugar.
I hope you like them as much as my friends and I do!
I originally adapted this mini muffin recipe from a rasberry friand recipe in "The Australian Women's Weekly Great Cooking Classics".
PS. keep smiling!
D
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