Raspberry Friands

So here's the story.  I got my grubby little paws on some amazing eggs from my mates Bren and Hazel's chuckens.  But the question was what to bake that was worthy of such lovely eggs?  The answer is contained in this recipe.  Sweet and moist with the juicy contrast of the berries, they are simply divine.  There are a lot of egg whites in this and I made a deliciously rich custard from the leftover yolks.  - Happy Eating

75g Plain Flour

240g Icing Sugar

125g Ground Almonds

6 egg whites lightly whipped

150g melted butter cooled

150g Raspberries frozen or fresh

Method:

1. Preheat the oven to 180c.  Grease muffin tin.
2. Sieve together flour and icing sugar.  Stir in the ground almonds.
3. Add melted butter and egg whites and mix well.
4. Using an ice-cream scoop measure out 12 portions.  Place 4-5 berries in each friand.
5. Bake for 25 mins until golden brown.