150g unsalted butter, chopped, plus melted butter for greasing
1 tsp vanilla extract
1 1/2 cups icing sugar
1/4 cup plain flour
1 cup almond meal
4 eggwhites, at room temperature
1 1/4 cups Creative Gourmet frozen Blueberries
Icing sugar, for dusting
Method
Preheat oven to 200°C/180°C (fan forced). Grease a 24 hole (2 tbs capacity per hole) mini muffin pan with melted butter
Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, for 4-5 minutes until pale golden. Remove from heat, set aside to cool for 15 minutes. Stir in vanilla
Sift icing sugar and flour into a large bowl. Stir in almond meal, breaking up any lumps. Using a large metal spoon, gradually stir in eggwhites
Add butter and stir until well combined. Gently fold through 1 cup frozen blueberries. Spoon mixture into prepared pan. Sprinkle with remaining blueberries, gently press into mixture
Bake for 5 minutes. Reduce heat to 160°C and bake for 15 minutes until golden and just firm in the centre. Turn off oven and leave friands in oven for 5 minutes. Remove from oven
Cool in pan for 15 minutes. Gently ease friands from pans and transfer to a wire rack to cool completely. Dust with icing sugar just before serving
Tips & Hints
Replace the butter with 40% reduced fat, serves 24.
