Raspberry muffins/ mango muffins

6 servings
15 min
30 min
Very Easy


Number of serving: 6
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


  • 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.


Raspberry Muffins/ Mango Muffins, photo 1Raspberry Muffins/ Mango Muffins, photo 2Raspberry Muffins/ Mango Muffins, photo 3Raspberry Muffins/ Mango Muffins, photo 4

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