Lovely delicate friands with blueberry and coconut. Don’t worry if you don’t have a friand tin. Just as good in a muffin tin. Make them with what ever filling you like.
1/2 cup (100g) caster sugar
1/2 cup (75g) self raising flour
1/2 cup (45g) desiccated coconut
1/4 cup (30g) almond meal
4 egg whites
125 grams butter, melted
1 cup fresh blueberries or cup of frozen blueberries
1/2 tsp vanilla extract
- Preheat oven to 200C. Grease a 12 cup friand tin or a 12 cup muffin tin. Medium size muffin tin.
- Combine sugar,flour, coconut and almond meal in a large bowl. Add egg whites and use a wooden spoon to stir to combine. Add melted butter and stir to combine. Do not over mix.
- Spoon mixture among prepared tins. Place 4-5 blueberries on top and press to indent into cake mixture.
Bake in oven for 15 minutes or until a skewer inserted into the centers comes out clean. Remove from oven and place on a wire rack to cool slightly.