Almond-Raspberry Muffins

Preheat oven to 180°C. Grease 9 cavities of a muffin tin with butter or preferred oil.

Whisk almond meal, 120g icing sugar, flour, and salt in large bowl to blend. Stir in melted butter.

Using the Double Beater attachment on the Beat Blitz Hand Mixer Set, beat egg whites in another large bowl for 1 minute, or until soft peaks form.

Using silicone spatula, gently fold egg whites into batter. Gently fold 120g of raspberries into batter. Immediately divide batter among prepared muffin cups, filling cups completely. Place about 3 whole raspberries atop each muffin.

Bake for 30 minutes, or until muffins are pale golden and tops spring back when touched.

Cool muffins in pan for 5 minutes, then gently twist muffins to release them from pan and cool on wire rack. Sift icing sugar atop muffins and serve.