Now I know that Tenina.com and 'Low Fat' are mutually exclusive, but I am on a mission! I am sure if you have delved into the black depths of this site you will have found several recipes with no story and no picture. This is one such random recipe….Let me tell you the story behind those!
…Once Upon A Time….I was the 'Celebrity' chef who ran cooking classes for Kleenmaid Appliances and had a lot of clients who wanted my recipes. Not being a publisher and being entreprenerial, I started this site by simply placing my recipes into posts. The site has evolved and changed over the years to become this (dare I say it?) very 'speccy' site that you see before you today. In an effort to make it even more 'speccy' I am renovating the oldie but goldies and taking new pics, updating the blog, recipe by recipe. SO, low fat it is, not terrible, but…bring on the fat, and that other butt….next recipe.
Should you not possess a steam oven, by all means, go and buy one! If that isn’t working for you, place a bain marie on the bottom shelf of your conventional oven, preheat the oven to fan forced 180ºC and cook the muffins for the same amount of time. They may be a little trickier to remove from the tins, but you can always resort to silicone.
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- 130 Gram frozen blueberries
- 1 Tablespoon cornflour
- 2 Tablespoon dark brown sugar
- 2 Tablespoon brandy
- 1 orange, sliced
- 150 Gram Almonds BUY
- 150 Gram plain cake flour
- 1 Teaspoon baking powder
- 150 Gram egg whites (approx 4)
- 3 egg yolks
- 100 Gram caster sugar
- 1 Teaspoon vanilla bean paste
Lightly spray nonstick 12 hole muffin tin with oil.
Place blueberries, cornflour, sugar and sherry in a bowl.
Toss to combine. Place 1/2 orange slice in base of each muffin hole.
Top with blueberry mixture. Set aside.
Place almonds and flour into Thermomix bowl and mill together for 10 sec/speed 9.
Add baking powder and sugar, blend quickly for 3 sec/speed 6. Remove from bowl and set aside.
Insert Butterfly and place egg whites into Thermomix bowl. Beat for 3 min/37ºC/speed 3.
Return flour mixture to the bowl, add egg yolks and with dial set to closed lid position, fold through for 15 sec/Interval or until just combined.
Don’t over mix. Spoon batter into muffin tins.
Process in Combi Steam oven for 15-20 minutes. Stand in tin for 5 minutes.
Turn out and serve with Orange custard if desired.