Recently I bought a new cookbook from BookXcess titled " Relaxed Cooking With Curtis Stone " and I knew that I can't wait till the weekend to try it out ,so yesterday night I took out the book and flipped through the pages....found this photo showing some delicious looking raspberry muffins. After checking out the ingredients, I knew I had to try it out. But I substituted raspberry with mango since I have the mango in the fridge. Raspberry are not in season and you can't find them in the supermarket at all. I love it that it uses almond meal instead of just all purpose flour. So now I share with you the 1st recipe from the book :)) Hope you will like it !
Raspberry Muffins ( I substituted raspberry with mango )
" I promised that these are muffins like non you've ever tasted before. The almond meal makes them moist and chewy, so they're the perfect snack for any time of day. Why not double the recipe and share the love? One caveat, though: Don't make these unless raspberries are in season. To my palate, hothouse berries have no flavor and are not worth the hefty price tag. "
1 cup almond meal
1 cup confectioners' sugar
sifted, plus more for dusting
1/3 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, melted
5 large egg whites
about 1 1/2 cups fresh raspberries - ( I used 1 cup of mango cubes)
Preheat the oven to 350 F. Spray 9 cups of a non stick muffin pan with nonstick cooking spray. Whisk the almond meal, the 1 cup confectioners' sugar, the flour, and the salt in a large bowl to blend. Stir in the melted butter.
Using an electric mixer, beat the egg whites in another large bowl for 1 minute or until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Then gently fold 1 cup of the raspberries into the batter. Immediately divide the batter among the prepared muffin cups, filling the cups completely. Place 1 or 3 of the remaining raspberries atop each muffin.
Bake for 30 minutes or until the muffins are pale golden and the tops spring back when touched. Let the muffins cool in the pan for 5 minutes. Then gently twist the muffins to release them from the pan and let them cool completely on a wire rack.
Sift confectionrs' sugar over the muffins and serve.
Enjoy and let these muffins chase away your weekday blues......
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