Raspberry muffins/ mango muffins

Ingredients

• 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

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Preparation

• 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.