Deliciously Lemony Blueberry Friands
- 1.5 Sticks of butter, melted
- 1 cup ground almonds (blanched if you want yellow looking cakes)
- 1.5 cups powdered sugar, sifted
- 1/2 cup brown rice flour
- 6 egg whites
- 1 lemon
- 12 tablespoons blueberries
- Grease 12 holes of a muffin pan, or friand pan. Pre-heat the oven to 400F.
- Beat the egg whites in a bowl until frothy and thick.
- Mix together the ground almonds, brown rice flour and icing sugar. Stir in the melted butter and finely grated zest and juice of the lemon. Mix until combined. Fold in the egg whites until just combined. Divide evenly between 12 muffin pan holes. I like to fill each pan about 2/3 full as it will puff up a little, but won't rise too much. Top each friand with about 6 blueberries.
- Bake for 25 minutes or until golden, puffed up and set and slightly crispy on the edges. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto wire rack to cool before serving. Sprinkle with powdered sugar if desired.
butter, ground almonds, powdered sugar, brown rice flour, egg whites, lemon, blueberries
Taken from food52.com/recipes/12471-deliciously-lemony-blueberry-friands (may not work)