Out with muffins, in with friands

There’s a time and place for muffins.  They’re great as a substitute for a sandwich at lunchtime maybe, but the floury oversized lumps of food stuffed with whatever seem to be on hand are much overrated.

Friands are taking over.  They’re light and delicate compared with muffins and are easily made gluten free. This recipe is my favourite. I’ve included coconut, passionfruit pulp and lemon rind to give the friands a slight tropical taste and texture.

Melt 125 gm of unsalted butter and leave to cool slightly.  Put 1/2 cup self raising flour, 1 2/3 cups icing sugar, 1/2 teaspoon of baking powder, 1/2 cup ground almonds and 3/4 cup of coconut in a large bowl.  In separate bowl, beat five egg whites.  Fold into the dried ingredients and add 2 teaspoons of lemon rind and 2 tablespoons of passionfruit pulp.  Add butter and mix.  Let it sit for 20 minutes before putting in patty tins.  I served them with marscapone mixed with lemon rind, and icing sugar.

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