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Peach & blueberry friands
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160g icing sugar
160g ground almonds
50g plain flour
4 British Blacktail Large Free Range Egg whites
75g blueberries, halved
1 peach, cut into 12 slices
1 tbsp clear honey
1. Preheat the oven to 180ºC, gas mark 4. Melt the butter in a small saucepan over a low heat for 5-10 minutes, stirring constantly until the butter begins to foam and the solids turn brown. Remove from the heat and leave to cool for 5 minutes. Grease 12 holes of a muffin tin with a little of the browned butter.
2. Mix the icing sugar, ground almonds and flour together in a large bowl. In a separate bowl, beat the egg whites lightly with a fork until frothy, then pour them into the ground almond and flour mixture, together with the melted butter (keep the saucepan). Mix well, then stir through half the blueberries.
3. Spoon into the muffin tin and put a few blueberries and a peach slice onto each one. Put the honey into the buttery saucepan and briefly mix. Use a pastry brush to coat each peach slice with the honey.
4. Bake for 25-30 minutes until risen, springy to touch and a skewer inserted into the centre comes out clean. Serve warm or at room temperature.
Typical values per serving:
This recipe was first published in August 2020.