Gluten-Free Caribbean Red Papaya Mini Cakes

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Line a 12-count muffin pan with cupcake liners or coat with nonstick spray.

3. 3

   Melt the butter over low heat and then cool. Set aside.

4. 4

   In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks. Set aside.

5. 5

   In a food processor, combine the almond meal, corn flour, shredded coconut and sugar. Pulse until texture is fine.

6. 6

   Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir.

7. 7

   Spoon the batter into the muffin tins and put into the preheated oven. After 20 minutes, top each with 3 pieces of papaya. Put the pan back in the oven and bake until golden, about 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.