Sunday, November 14, 2010

When life hands you lemons...

The last time I visited my mother in law she gave me bags and bags of lemons from her trees.  I use lemons frequently but even for me it was a lot!

Today I baked up a batch of friands, using one of the lemons and also a small amount of lonely looking raspberries that were sitting in my freezer.  I just have to share this recipe with you as it's super simple, and friands kick butt over muffins any day.  And the great thing about this recipe is that you don't have to fiddle around with half a dozen egg whites either.

Raspberry and lemon friands (makes 12)


-  Juice and finely grated rind of one lemon
-  100g unsalted butter, melted & cooled
-  1/3 cup plain flour
-  180g icing sugar
-  3 eggs, lightly whisked with a fork
-  100g almond meal
-  frozen raspberries, approx 36

Pre-heat oven to 180 degrees, and line a 12 hole muffin pan with patty cases.

Sift icing sugar and flour into a large bowl, mix in almond meal.  Add lemon juice, rind, melted butter, and eggs - stir until combined.

Spoon mixture into cases (they should be about half full), then top each one with a few frozen raspberries.  Put into oven and bake for 20-25 minutes or until risen and slightly golden on top.  

Best eaten warm with a big strong cup of tea.

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