When I was younger I remember walking into my parent's house smelling the wonderfully decadent aroma of blueberry muffins. More than cookies, bread, and brownies, I savor freshly baked blueberry muffins. So when I received this recipe from a close friend of mine I thought it would be nice to share it. These were absolutely delicious and a very easy recipe to follow!
Mini Blueberry Cakes
24 mini cakes
blueberries [or any small-ish berries]
2 cups ground almond
1 1/2 cups plain flour
1 1/2 cups caster sugar
10 large egg whites
1 tsp baking powder
8 oz butter
icing sugar [for dusting]
Preheat oven to 170c [fan assisted].
Melt butter in a pot.
Sift Flour and sugar separately and mix. Add in the other dry ingredients - almond and baking powder and mix again.
Lightly beat the egg whites with a fork. Add in the dry mix and using a plastic spatula, mix everything together.
Add melted butter and mix again thoroughly.
Lightly grease the muffin pan with butter.
Spoon in the cake mix in the muffin pan [leaving room for it to rise] and slowly place the berries in the middle.
Place in the oven and bake for 20-22 minutes.
Let cool for a few minutes in the pan then place on a cooling rack.