NEED:
2 small oranges peeled
1 cup frozen blueberries
1 tablespoon cornflour
1 tablespoon brown sugar
2 tablespoons sherry or brandy
¾ cup ground almond meal
¾ cup plain flour
1 teaspoon baking powder
4 egg whites
1/2 cup Equal (Can use caster sugar)
2 egg yolks
1 teaspoon vanilla bean paste
Silicone 12-Cup Muffin Pan with Sled
(Sled is such a good idea, as you don’t lose your load as you are transferring pan into and out of oven!)
DO:
Place oranges in saucepan. Pour over water to cover.
Bring to the boil.
Reduce heat. Simmer for 10 minutes.
Drain and set aside.
Lightly spray two nonstick muffin trays with oil.
Place blueberries, cornflour, sugar and sherry in a bowl.
Toss to combine. Place orange slice in base of each muffin hole.
Top with blueberry mixture. Set aside.
Sift together ground almonds flour and baking powder.
Place egg whites in large bowl. Beat until soft peaks form.
Gradually beat in sugar. Beat in yolks and vanilla.
Continue beating until sugar dissolves.
Using spatula, fold in flour mixture until just combined.
Don’t over mix. Spoon batter into muffin tins.
Steam for 15-20 minutes. Stand in tin for 5 minutes.
Turn out and serve with Orange custard if desired.
