Today I am dealing with a teething bubby. An over tired, cranky, upset, bleary eyed teething bubby to be exact. I truly feel for her, I know the pain and agony a sore tooth can inflict so I can only imagine the horror she is experiencing with multiple teeth cutting their way through her sore, swollen and tender gums.
In between our usual teething routine of cuddles, a little paracetamol, teething gel and snoozing I decided to whip up a batch of these raspberry lemon friands. Not for Grace, although she did enjoy a little nibble for morning tea but mostly for me. Through the ups and downs of caring for a teething baby I am feeling a wee bit tired and run down and in need of a little sweetness; something to console and soothe the soul with. For me there is no comfort quite like that which is delivered via a freshly baked muffin, cake or in today’s case friand. My shoulders instantly unwind the moment I pull out my large mixing bowl and by the time the fragrance of baking raspberry, lemon and vanilla spiked friands is wafting from the oven I am feeling like a renewed mother. Its amazing how a quite moment sipping a hot cup of tea and nibbling a home baked treat can renew your mothering spirit.
To create your own slice of serenity simply…
Begin by sifting the icing sugar, almond meal, plain flour and baking powder into a large bowl.
Make a well in the center of the dry ingredients and add the egg whites, vanilla and lemon zest and mix to combine.
Add the cooled melted butter and mix to combine.
Fold through the raspberries.
Using a 1/4 measuring cup ladle the mixture into a 12 hole muffin tin lined with paper cases. Bake in a preheated 180°C (350°F) oven for 10-15 minutes or until cooked and slightly golden. You can tell the friands are cooked when they bounce back to the touch.
Remove the friands from the muffin pan and cool on a wire rack. Dust with icing sugar and serve.
Raspberry lemon friands
Adapted from Donna Hay
1 cup almond meal
1 2/3 cups icing sugar sifted
3/4 cup plain flour sifted
1/2 tsp baking powder
5 egg whites
1 teaspoon vanilla essence
zest of 1 lemon
125g butter, melted & cooled
1/3 cup fresh or frozen raspberries
Preheat oven to 180°C. Grease and flour a regular sized friand tin or a muffin tin or line a muffin tin with cupcake papers. Sift almond meal, icing sugar, flour and baking powder into a large bowl and stir to combine, making a well in the center. Add the egg whites, vanilla and lemon zest and stir until just mixed in. Add the melted butter and stir again until just mixed in. Fold through the raspberries. Using a 1/4 measuring cup ladle the mixture into each muffin tin/friand tin/cupcake paper. Bake for 10 to 15 minutes (depending on friand size) or until golden and springy on top.
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