Ingredients
Blackberries1 pint
Almond Meal3/4 cup
Powdered Sugar1 1/4 cup
Buckwheat Flour1/3 cup
Kosher Salt1 tsp
Unsalted Butter1/2 cup
Egg Whites4
Cane Sugarfor finishing
Steps
- In a small bowl whisk together the almond meal, powdered sugar, buckwheat flour and salt.
- In a small saucepan over, over medium heat, cook the butter until deeply browned, almost burnt, about 6-7 minutes. Allow to cool slightly.
- Whisk the egg white in a bowl until frothy. Fold the egg whites into the dry mixture. Add the butter and mix well.
- Transfer the batter to an airtight container and refrigerate overnight and up to 3 days.
- When ready to bake, preheat oven to 350° F.
- Grease a 12 cup muffin pan with cooking spray or butter. Evenly divide the batter among the muffin cups, top with blackberries and sprinkle generously with sugar.
- Bake for 20-25 minutes. The tops will be browned and the edges should be firm. Cool for 10-15 minutes and then remove and place on wire racks to cool completely.
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