These friands are so perfect, fragrant, very moist and not greasy at all.
By Ann Low
So perfect, fragrant and very moist and not greasy at all. I ate two in one go without feeling any sense of guilt as these are quite healthy without any egg yolks being used. Really yummy!
PrintBlueberry and Lemon Friands
- Total Time: 50 minutes
- Yield: 11 1x
Description
These friands are so perfect, fragrant, very moist and not greasy at all.
Ingredients
Scale
- 60g Plain flour
- 95g Icing sugar
- 1 tbsp Lemon zest (grated from 1 large lemon)
- 150g Almond meal (ground almond)
- 200g Butter, melted and cooled
- 150g Blueberries, fresh or frozen
- 5 Egg whites, (190-200g), lightly beaten with a fork
- extra icing sugar, to dust
Instructions
- Preheat oven to 190 degrees. Grease a 12 hole non-stick friand pan with butter or cooking spray.
- Sift the flour and icing sugar into a large bowl then add the lemon zest and almond meal. Stir to combine evenly and make a well in the centre.
- Add the egg whites and butter to the dry ingredients and stir until just combined with a hand whisk, do not overbeat. Then fold in the blueberries with a rubber spatula.
- Spoon the mixture into the prepared pan. Bake for 25 minutes until well risen and golden or insert a skewer into the cake comes out clean.
- Leave the friands in the pans for 5 minutes then carefully lift out onto a wire rack to cool.
- Serve friands dusted with icing sugar or snow powder.
Notes
If you don’t have a friand pan, you can use a 12-hole medium muffin tin instead.
- Prep Time: 20 mins
- Cook Time: 30 mins
