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| INGREDIENTS | METHOD |
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60 g Glutano Bread & Cake Mix 175 g Butter 75 g Ground Almonds 140 g Icing Sugar 40 g Polenta Zest of 1 Lemon 5 Egg Whites Beaten |
You will need a twelve-aperture non-stick muffin tin and
twelve paper muffin cases You could add fresh raspberries or blueberries to this mix 1. Melt the butter on a defrost programme in the microwave, or melt over a very low heat. 2. Mix together all the dry ingredients. 3. Whisk the egg whites until fluffy (but not as stiff as a meringue mix). 4. Tip the dry ingredients into the melted butter and stir lightly. 5. Fold in the egg whites until just incorporated. 6. Pour or spoon into the twelve individual muffin tins. 7. Bake at 180C/360F (gas mark 4) for 15-20 mins. 8. The muffins should be golden and firm to the touch. Leave to cool and enjoy. |