A great muffin recipe to make all year round, with fresh or frozen raspberries. They’re accompanied by pistachios, a most harmonious combination!
Prep time: 10 minutes
Baking time: 55 minutes at 350°F (180°C)
Difficulty: easy
Serves: 6 muffins
Ingredients
- 1/4 cup butter, soft (50 g)
- 1/2 cup brown sugar (80 g)
- 1/2 cup pistachios, shelled, shelled and unsalted (60 g)
- 3 egg whites
- 1/2 cup almond powder (50 g)
- 1/4 cup cornstarch (30 g)
- 1 tsp baking powder (½ sachet)
- 3.5 oz raspberries (100 g)
Instructions
Preheat oven to 350°F (180°C). Butter the muffin tray and set aside.
Place the brown sugar and pistachios in a blender and blend.
Add 1 egg white, almond powder, butter, cornflour and baking powder, then blend. Transfer to a bowl and set aside.
Whisk the remaining 2 egg whites until stiff. Gently fold into the remaining mixture using a spatula.
Pour the mixture into the prepared moulds (here, I doubled all the proportions to fill my 12 cavities).
Press 3-4 raspberries into each muffin, place in the oven and bake for 20 minutes.
Let cool a bit before tasting!
