A deliciously light muffin – good at any time of the day. Teeny weeny raspberry muffins baked in petit four cases are adorable to serve with coffee.

Makes 16 regular muffins or 24 mini muffins

Ingredients

175g butter

75g ground almonds

1½ tbsp lemon rind

140g gluten-free icing sugar, sifted

2 tbsp fine cornmeal, sifted

3 tbsp corn flour, sifted

5 egg whites, preferably free range

175g raspberries

1x bun tin lined with paper cases

Preheat the oven to 200°C/gas mark 6.

Melt the butter in a saucepan and cook until it is very light golden in colour. Mix the ground almonds, lemon rind, icing sugar and corn flour in a large bowl and pour in the melted butter.

Gently mix together. Lightly beat the egg whites in another clean bowl until they are slightly frothy, and fold into the mixture.

Pour the mixture into muffin paper cases (or use 24 petit four cases to make mini ones) and dot with raspberries.

Bake in the preheated oven for 20-30 minutes or until golden and springy to touch.

Cool on wire racks and sprinkle with extra gluten-free icing sugar before serving.