Ingredients

125 g butter
1 cup almond meal
1 2/3 cup icing sugar sifted
3/4 cup plain flour sifted
1/3 cup raspberries
1/2 tsp baking powder
5 egg whites lightly whisked
melted butter to grease
flour or breadcrumbs coat pan

Method

1. Preheat oven to 180C. Place butter in a saucepan over low heat. Cook until melted completely. Remove from heat and set aside.
2. Combine almond meal, icing sugar, flour and baking powder in a bowl. Stir to mix. Add the egg whites and stir gently with a wooden spoon to mix. Add butter and mix well.
3. Grease a muffin tin with melted butter. Dust with flour or breadcrumbs. Spoon two tablespoons of mixture into each cup and sprinkle with raspberries.
4. Bake in preheated oven for approximately 15 to 20 minutes until cooked, risen, golden and still moist in the centre.
5. Dust with icing sugar to serve.
6. Enjoy!