Coconut and Blueberry Friands {Yum}!

Last Monday was my turn at work to provide the morning tea (we take it in turns baking something). Having looked in the cupboard on the Sunday night I realised I had minimal ingredients left. But with a bit of flour and almond meal, I was able to whip up this lovely batch of 12 delicious coconut and blueberry muffins.

Ingredients:

• 8 x egg whites
• 210 grams of melted butter
• 90 grams of plain flour
• 170 grams of almond meal
• 280 grams of Pure Icing Sugar (Gluten Free)
• 50 grams of shredded coconut
• 60 blueberries (one of those little supermarket berry punnets)

Method:

• Pre-heat your oven to 180 degrees
• Chop up the 210 grams of butter and melt in the microwave (use your defrost setting) for 1 minute.
• Then put the melted butter to one side.
• Separate your 8 egg whites from their yolks. This recipe uses the egg whites. Place the whites in a mixing bowl.
• (If you want to try using up just a couple of the left over egg yolks, why mot make my pastry less quiche?)
• Beat your eggs whites with an egg whisk for between 30 seconds to1 minute until they are white and foamy.
• In your food processor add all your dry ingredients. The Plain Flour, Icing Sugar, Almond Meal and Shredded Coconut.
• Mix the dry ingredients on high for 2 minutes to ensure they are very well mixed.
• Grease your friand tray with a little left over butter. (If you don't have a friand tray, use a muffin tray).
• Now... back to the dry mix. Now that it's really well blended, scrape down the sides of your food processor.
• Pour in your foamy egg whites and your melted butter.
• Process for another 20 to 30 seconds, but no more. (You just want to mix it through till the batter forms. You want to keep the mix light and fluffy).
• Use a ladle to transfer your batter mix in to the friand tray. You want to 3/4 fill each one.
• Add a cluster of five blueberries on top centre of each one.
• Now my oven is on the slow side. So I baked mine for 40 minutes. In most ovens, they should be ready anywhere after 25 minutes.
• To test, stick one with a skewer. They are ready when the skewer comes out dry.
• When they are done, remove them from the oven and place your tray on a rack for 5 minutes to cool.
• While you are waiting, carefully slide a small knife around each one and then turn them out on to the rack to cool further.

Serving:

• When they have cooled off, dust them heavily with a little extra icing sugar to pretty them up.
• I highly recommend serving them with cream and a cup of coffee.