Summary

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)

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Instructions

1. 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.
2. 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.
3. The original recipe stated 125 g of sugar, I only took 90 g, it was still sweet.
4. Best of all: The leftover egg yolks can be used for my recipe with basil mayonnaise.