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Ingredients
- 30 g (1 oz/1/4 cup) self-raising flour
- 40 g (1 1/2 oz/ 1/3 cup) fine semolina
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 25 g (1 oz/1/4 cup) ground almonds
- 1/2 teaspoon finely grated lemon zest
- 4 egg whites, lightly beaten
- 125 g (4 1/2 oz) unsalted butter, melted
- 80 g (2 3/4 oz/1/2 cup) blueberries
- 45 g (1 1/2 oz/1/2 cup) flaked almonds
Method
1. Preheat the oven to 170°C (325°F/Gas 3). Line a 12-hole standard muffin tin with paper cases.
2. Sift the flour and semolina into a large bowl. Stir in the sugar, ground almonds and lemon zest.
3. Beat in the egg whites using electric beaters until combined. Pour in the melted butter and beat until smooth. Fold the blueberries through, then spoon the batter into the paper cases.
4. Sprinkle with the flaked almonds and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave in the tin for a few minutes, then turn out onto a wire rack to cool slightly. Serve warm.
