Raspberry Muffins

1. 1

   Preheat the oven to 400F.

2. 2

   Melt the butter in a saucepan and cook until it is very light golden in color.

3. 3

   Mix together the ground almonds, lemon rind, confectioners sugar, cornmeal and cornstarch in a large bowl and pour in the melted butter.

4. 4

   Gently mix together and fold in the lightly beaten egg whites.

5. 5

   Pour the mixture into the paper cases (or use 24 petitfour cases to make mini ones) and dot with raspberries.

6. 6

   Bake in the oven for 15 minutes until golden and springy to touch.

7. 7

   Cool on wire racks and sprinkle with extra gluten-free confectioners sugar, if you wish, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.