Lemon and Blueberry Friands
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g butter, melted
- 90 g powdered suar
- 25 g flour, luten-free or rice flour
- 85 g almond (s), round
- 3 egg whites
- 1 lemon (s), juice and grated zest
- 85 g blueberries, (blueberries)
Print Recipe
Pin Recipe Instructions
- Sift the flour and sugar into a bowl. Add the almonds. Beat the egg whites until stiff and then mix into the dry ingredients, fold in the butter, lemon juice and zest.
- Pour the batter into 6 muffin cups. Put the blueberries on top. Bake at 180 degrees C for 15-20 minutes. Let it rest for 5 minutes, then you can take it out.
- The original recipe stated 125 g of sugar, I only took 90 g, it was still sweet.
- Best of all: The leftover egg yolks can be used for my recipe with basil mayonnaise.
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