Blueberry friands

Forget those manufactured oily friands that sit like a brick in your stomach. A homemade friand is deliciously moist with a nutty crumb.

But I always save the best for last - the caramelised edge, of course.

Blueberry friands

6 egg whites
185g butter, melted
1 cup or 125g almond meal
1 1/2 cups or 240g icing sugar mixture
1/2 cup or 75g plain flour
80g frozen or fresh blueberries

1. Lightly whisk egg whites with a fork in a medium-sized bowl.
2. Add butter, almond meal, icing sugar mixture and flour and stir with a wooden spoon until just combined. Take care not to overmix.
3. Divide mixture evenly into a greased 12-friand pan.
4. Add blueberries to each friand, pushing them into the batter. If you prefer friands without too much "bleeding", use frozen blueberries and make sure they are submerged completely.
   
5. Bake at 180C - 190C for 25 minutes. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
   

Keeping time: 2 days in an airtight container.

Variations:
hazelnut - substitute hazelnut meal for almond meal
strawberry - top the friands with thin slices of strawberry
chocolate - add 100g roughly chopped white or dark chocolate
dark chocolate and raspberry - add 100g roughly chopped dark chocolate and 80g raspberries
lime coconut - add 2 teaspoons finely grated lime rind, 1 tablespoon of lemon juice and 1/4 cup dessicated coconut
orange and poppyseed - add 2 teaspoons finely grated orange rind and 2 tablespoons poppyseeds

Related GrabYourFork posts:
Banana walnut bread
Cake--Green tea marble
Cake--Hazelnut bundt cake
Cake--Lemon sour cream
Cake--Shark-shape
Chocolate cupcakes
Chocolate truffle mud cake
Muffins--apple cinnamon walnut streusel
Muffins--lime, white choc & coconut
Muffins--peach almond
Muffins--pineapple and coconut
Oaty date slice
Zucchini walnut loaf