6 Serves
41 Mins
Preheat your oven to 180°C or 200°C (conventional). Generously grease six muffin tins with butter.
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SalvadoranVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
850 mg / 4,700 mgSodium
709 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
3 g / 28 gSugar
23 g / 50 gSaturated Fat
10 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Melt the butter in a small saucepan over low heat and set it aside to cool slightly.
Sift the icing sugar and white flour into a large mixing bowl, then stir in the ground almonds until well combined.
In a separate bowl, whisk the egg whites until they form a light, floppy foam.
Create a well in the center of the dry ingredients, add the egg whites and lemon rind, then gently fold in the melted butter to create a smooth batter.
Divide the batter evenly among the prepared muffin tins and top each with a handful of fresh blueberries.
Bake for 15-20 minutes until the cakes are golden brown and firm to the touch. Allow them to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Dust the cooled friands with a light coating of icing sugar before serving.
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Persian