🍽️ Fluffy Raspberry Almond Muffins

Name: Fluffy Raspberry Almond Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 170 g Butter; 1 Vanilla pod (seeds); 120 g ground almond kernels; 145 g sugar; 45 g flour; 4 egg whites; 1 pinch salt; 100 g frozen raspberries (or fresh)

233 kcal · 30 min · 4 servings

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Ingredients

170 g Butter
1 Vanilla pod (seeds)
120 g ground almond kernels
145 g sugar
45 g flour
4 egg whites
1 pinch salt
100 g frozen raspberries (or fresh)

Instructions

1. Melt the butter in a small saucepan or in the microwave.
2. Stir the melted butter thoroughly with the vanilla.
3. Mix the ground almonds, sugar, and flour in a large bowl.
4. Whisk the egg whites together with a pinch of salt until stiff peaks form.
5. Gently fold the egg whites into the almond mixture to keep it airy.
6. Stir the vanilla butter into the batter using a spatula.
7. Place the bowl in the refrigerator for 1 hour to let the batter cool.
8. Preheat the oven to 200 degrees Celsius fan-forced.
9. Gently mix the raspberries into the cold batter.
10. Fill 12 buttered mini-muffin tins with the batter.
11. Bake the muffins for 12 to 15 minutes in the preheated oven until golden brown.

Nutrition per serving

kcal: 233
Protein: 4 g · Fett/Fat: 17 g · Carbs: 16 g