IngredientsMakes 12
1. 250g (9 oz) Billington’s Unrefined Golden Icing Sugar
2. 70g (2½ oz) Allinson Organic Self Raising Flour
3. 100g (3½ oz) ground almonds
4. 5 large egg whites, lightly beaten
5. 175g (6 oz) salted butter, melted
6. 1 teaspoon almond extract
7. 150g (5½ oz) fresh raspberries
Billington’s Unrefined Golden Icing Sugar, for dusting
Method
1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Place 12 muffin cases in a muffin tin.
3. Sift the Billington’s unrefined icing sugar and Allinson’s organic self raising flour into a large jug.
4. Add the ground almonds, egg whites, butter and almond essence and whisk until smooth.
1. Preheat the oven to 200°C/180°C fan/Gas 6.
2. Place 12 muffin cases in a muffin tin.
3. Sift the Billington’s unrefined icing sugar and Allinson’s organic self raising flour into a large jug.
4. Add the ground almonds, egg whites, butter and almond essence and whisk until smooth.
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