Gluten free rasberry muffins
A deliciously light muffin – good at any time of the day! Teeny weeny raspberry muffins baked in petit four cases are adorable to serve with coffee.
Makes 16 regular muffins or 24 mini muffins
175g (6oz) butter
75g (3oz) ground almonds
1 1/2 tablespoons lemon rind
140g (4 1/2ozs) gluten-free icing sugar, sifted
2 tablespoons fine cornmeal, sifted
3 tablespoons corn flour, sifted
5 egg whites, preferably free-range
175g (6 ozs) raspberries
1x bun tin lined with paper cases
Preheat the oven to 200°C/400°/gas mark 6.
Melt the butter in a saucepan and cook until it is very light golden in colour.
Mix together the ground almonds, lemon rind, icing sugar, cornmeal and corn flour in a large bowl and pour in the melted butter. Gently mix together. Lightly beat the egg whites together in another clean bowl until they are slightly frothy and fold into the mixture.
Pour the mixture into muffin paper cases (or use 24 petit four cases to make mini ones) and dot with raspberries.
Bake in the preheated oven for 20-30 minutes or until golden and springy to touch.
Cool on wire racks and sprinkle with extra gluten-free icing sugar before serving.
Copyright Darina Allen & Rosemary Kearney, Ballymaloe Cookery School
Makes 16 regular muffins or 24 mini muffins
175g (6oz) butter
75g (3oz) ground almonds
1 1/2 tablespoons lemon rind
140g (4 1/2ozs) gluten-free icing sugar, sifted
2 tablespoons fine cornmeal, sifted
3 tablespoons corn flour, sifted
5 egg whites, preferably free-range
175g (6 ozs) raspberries
1x bun tin lined with paper cases
Preheat the oven to 200°C/400°/gas mark 6.
Melt the butter in a saucepan and cook until it is very light golden in colour.
Mix together the ground almonds, lemon rind, icing sugar, cornmeal and corn flour in a large bowl and pour in the melted butter. Gently mix together. Lightly beat the egg whites together in another clean bowl until they are slightly frothy and fold into the mixture.
Pour the mixture into muffin paper cases (or use 24 petit four cases to make mini ones) and dot with raspberries.
Bake in the preheated oven for 20-30 minutes or until golden and springy to touch.
Cool on wire racks and sprinkle with extra gluten-free icing sugar before serving.
Copyright Darina Allen & Rosemary Kearney, Ballymaloe Cookery School