Raspberry Muffins

ingredients

1/2 sticks (6oz) butter
3/4 cup (3oz) ground almonds
1 1/2 tablespoons lemon rind
1 heaped cup (4 1/2oz) glutenfree confectioners’ sugar, sifted, plus extra for dusting (optional)
2 tablespoons fine cornmeal (polenta), sifted
3 tablespoons cornstarch, sifted
5 egg whites, preferably free range
3/4 cup (6oz) fresh raspberries
Bun pan lined with paper cases

1
Preheat the oven to 400°F.
2
Melt the butter in a saucepan and cook until it is very light golden in color.
3
Mix together the ground almonds, lemon rind, confectioners’ sugar, cornmeal and cornstarch in a large bowl and pour in the melted butter. Gently mix together and fold in the lightly beaten egg whites.
4
Pour the mixture into the paper cases (or use 24 petitfour cases to make mini ones) and dot with raspberries.
5
Bake in the oven for 15 minutes until golden and springy to touch.
6
Cool on wire racks and sprinkle with extra gluten-free confectioners’ sugar, if you wish, before serving.