Raspberry Marshmallow Muffins

By jjadin

Haven't made yet.

Ingredients

• 1 cup all purpose flour
• 1 1/2 cups confectioners sugar
• 1 cup ground hazelnuts
• 1/2 cup dried coconut
• 5 egg whites
• 3/4 cup butter, melted and cooled
• 3/4 cup raspberries
• 1 cup small pink marshmallows, chopped, plus 10 extra, whole

Details

Servings 10

Preparation

Step 1

Preheat the oven to 400F. Lightly grease a small 10 hole muffin pan.

Sift the flour and sugar into a bowl. Stir in the ground hazelnuts and coconut.

Beat the egg whites into soft beaks. Fold into dry ingredients with the melted butter.

Set aside 20 of the raspberries, then carefully fold the rest into the mixture with the chopped marshmallows. Spoon into the pans. Press a whole marshmallow and two raspberries into the top of each muffin.

Bake for 20 minutes or until golden and starting to come away from the sides of the pans. Leave to cool for 5 minutes in the pans before turning out onto a wire rack.