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Sweets continued
Lemon Coconut Friands
Makes 6
3 egg whites
100g butter, melted
½ cup almond meal
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
2 tablespoons shredded coconut
¾ cup icing sugar mixture
¼ cup plain flour
1. With the Extension ring and High Rack in
place, preheat the oven to 250°C. Lightly
grease a 6-hole muffin pan with cooking oil
spray.
2. Place egg whites in a medium bowl; whisk
lightly to loosen. Add remaining ingredients
and stir until just combined.
3. Divide mixture among muffin holes. Using
the Oven Tongs, lower the muffin pan into
the oven. Reduce temperature to 190°C.
4. Bake for 20 minutes or until just cooked.
Turn onto a wire rack to cool.
5. Serve dusted with icing sugar.
Tip: For mixed berry friands, remove the
lemon rind and lemon juice, and a few mixed
berries to the tops once they are in the pan.
Blueberry, White Chocolate and Macadamia
Muffins Makes 6
50g white chocolate, finely chopped
¼ cup macadamia nuts, roughly chopped
¾ cup self-raising flour
¹/
³
cup caster sugar
1 egg, lightly whisked
60g butter, melted
¼ cup milk
¼ cup frozen blueberries
Icing sugar, for dusting
1. With the Extension ring and High Rack in
place, preheat the oven to 250°C. Line a
6-hole muffin pan with patty cases.
2. Place all ingredients except blueberries
into a medium bowl. Stir with a wooden
spoon until just combined; fold through
blueberries.
3. Divide mixture among patty cases. Using
the Oven Tongs, lower the muffin pan into
the oven. Reduce temperature to 190°C.
4. Bake for 25 minutes or until just cooked.
Stand for 5 minutes before turning onto a
wire rack to cool.
5. Serve dusted with icing sugar.
Tip: Blueberries are best folded through while
still frozen as this helps them to not break
apart easily and “bleed” colour into your
mixture.