Waitrose and Partners
Blueberry & lemon thyme friands

Blueberry & lemon thyme friands

Friands always feel a little more special than a muffin or cupcake, yet they’re no more effort. Lemon thyme adds an elegantly fragrant note here. Pack into a tin and wait for the happy reaction when you reveal your treasure.

A traditional friand tin with oval holes can be used instead of a regular muffin tin if you have one.

5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Makes12
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 200g unsalted butter, plus 10g for greasing
  • 70g plain flour, plus extra for dusting
  • 200g icing sugar, plus extra for dusting
  • 150g ground almonds
  • ½ tsp fine salt
  • 5 egg whites (about 200g)
  • 1 unwaxed lemon, zest of all, juice of 1/2
  • tbsp lemon thyme leaves, chopped, plus extra to serve
  • 150g pack Essential Blueberries
  • 10g flaked almonds

Icing

  • 60g icing sugar
  • 2 tsp lemon juice

Method

  1. Preheat the oven to 180°C, gas mark 4. Melt 200g butter in a small saucepan over a low heat, then tip into a bowl and set aside to cool for 15 minutes. Meanwhile, melt the remaining 10g butter in the same pan and use to grease a 12-hole muffin tin. Dust the muffin holes with flour, tilting to coat the sides, then tap out the excess; chill.

  2. Sift the flour and icing sugar into a large bowl, then add the ground almonds and salt; mix to combine. Put the egg whites in a separate bowl and use a fork to froth them up for a few seconds. Pour into the dry ingredients with the cooled, melted butter. Stir until incorporated, then add the lemon zest, juice and lemon thyme. Mix into a batter. Fold through 50g blueberries.

  3. Remove the muffin tin from the fridge and divide the batter between the 12 holes. Scatter over the flaked almonds and add a few blueberries to each. Bake for 30-35 minutes until golden and a skewer inserted comes out clean. Leave to cool for 10-15 minutes before easing the friands from the tin. Allow to cool completely.

  4. For the icing, sift the icing sugar into a bowl and stir in the lemon juice. Drizzle over the cakes and scatter over extra lemon thyme leaves.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,382kJ/ 332kcals

Fat

21g

Saturated Fat

9.3g

Carbohydrates

28g

Sugars

23g

Fibre

2.3g

Protein

5.6g

Salt

0.3g

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