Name: Blueberry and coconut friands
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: reduced-fat dairy spread, melted, to grease, plus 30 g extra, melted; 1/2 cup plain flour; 1/2 cup self-raising flour; 2/3 cup icing sugar, plus extra, to dust; 1/2 cup almond meal (ground almonds); 1/3 cup desiccated coconut; 4 egg whites, at room temperature; 1 egg, at room temperature; 140 gram tub apple puree; 100 gram frozen blueberries, thawed

Ingredients

reduced-fat dairy spread, melted, to grease, plus 30 g extra, melted

1/2 cup plain flour

1/2 cup self-raising flour

2/3 cup icing sugar, plus extra, to dust

1/2 cup almond meal (ground almonds)

1/3 cup desiccated coconut

4 egg whites, at room temperature

1 egg, at room temperature

140 gram tub apple puree

100 gram frozen blueberries, thawed

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 12-hole (1/3-cup) muffin tray with spread. Sift combined flours and the icing sugar into a bowl; stir in almond meal and coconut.

2.Using an electric mixer, beat egg whites in a clean dry bowl until soft peaks form. Whisk egg, apple puree and extra spread in a jug until combined.

3.Add apple puree mixture and half the egg white to flour mixture; gently fold until just combined. Add half the blueberries and remaining egg white; gently fold until just combined.

4.Spoon mixture evenly into prepared holes; sprinkle with remaining blueberries. Bake for 25 minutes or until a skewer inserted at centre comes out clean.

5.Cool in tray for 5 minutes. Transfer to a wire rack to cool completely. Lightly dust with extra icing sugar.

If you use a traditional friand muffin tray, the mixture will make 10 friands instead of 12. Thaw frozen blueberries on paper towels at room temperature for 20 minutes.
Note

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Ingredients

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