By Riki Shore
The last few weeks I’ve been thinking and talking a lot about how to best pack a lunchbox. I always love finding new recipes, especially those that will hold well for a few hours out of the fridge, can be eaten at room temperature, and please almost anyone. These raspberry almond muffins are nearly perfect. They are moist, just a little sweet and nutty (from the almond meal and brown butter), and they work well for breakfast, as a dessert in a lunchbox, or an afternoon snack. Enjoy!
1 1/2 sticks butter
3/4 cup almond meal
1 1/2 tablespoons lemon zest
3/4 cup confectioners’ sugar
2 tablespoons fine cornmeal
3 tablespoons cornstarch
5 egg whites
3/4 cup raspberries
1. Preheat the oven to 400 degrees. Grease a muffin tin (or use paper muffin liners).
2. Melt the butter and continue cooking until it turns a light golden color.
3. Sift the confectioners’ sugar into a medium bowl. Add the almond flour, lemon zest, cornmeal and cornstarch. Blend well with a whisk.
4. Pour the melted butter into the bowl and stir gently to combine.
5. Lightly whisk the egg whites until they are frothy, then gently combine them in the batter. The batter will be runny.
6. Pour the batter into the prepared pan, filling each muffin only two-thirds full. Dot each muffin with 2 or 3 raspberries.
7. Bake for 15 – 18 minutes until the muffins are golden and springy to the touch. Cool on a wire rack, then store, covered, at room temperature.