Servings:
12
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 150 g of raspberries
- - 150 g of corn flour
- - 150 g almond flour
- - 150 g of sugar
- - 3 eggs
- - 130 ml of peanut oil
- - 25 g chopped almonds
- - 2 grated lemon rind
- - 1 teaspoon of baking powder
INSTRUCTIONS
- Preheat the oven to 180 ° C.
- Mix the flour polenta with that of almonds, sugar and baking powder in a bowl.
- Beat the eggs lightly with the lemon zest and olive oil (or melted butter). Then add the eggs to the flour mix. Put the mixture in the refrigerator for about 15 minutes.
- Line 12 muffin tins with paper cups or as many pieces of parchment paper. Add the raspberries to the cold mixture and stir very gently to avoid breakage. Then fill the molds for about two-thirds. Sprinkle with chopped almonds and bake for 15-20 minutes, until the muffins will be golden and crispy.
- Lift the muffins lukewarrm from the molds and let cool on a rack.
