Blueberry-Oat Financiers

By LRay

Better Homes and Gardens, July 2016, page 104.

Nutrition Facts (Blueberry-Oat Financiers)
Per serving: 331 kcal cal., 22 g fat (11 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 46 mg chol., 250 mg sodium, 30 g carb., 2 g fiber, 19 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup almond flour
• 2/3 cup all-purpose flour
• 1/4 cup plus 1 tablespoon regular rolled oats
• 1/2 teaspoon kosher salt
• 3/4 cup egg whites (6 large), lightly beaten
• 1 1/2 cups fresh blueberries
• Soft whipped cream (optional)

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

In a small saucepan melt 3/4 cup of the butter over medium heat 15 minutes or until amber-colored, stirring occasionally and watching carefully the last 3 minutes. Remove from heat. Let stand 30 minutes or until cooled to room temperature.

Preheat oven to 350 degrees F. Generously butter the bottoms and sides of twelve 21/2-inch muffin cups. In mixing bowl whisk together sugar, almond flour, all-purpose flour, 1/4 cup of the oats, and salt.

Add egg whites to flour mixture. Stir in browned butter until just blended. Fold in 1/2 cup of the blueberries. Spoon batter into prepared muffin cups, filling each half-full. Tap pan against counter twice. Sprinkle each with remaining oats. Bake about 20 minutes or until edges are browned and centers are set.

Remove from oven and cool in pans 10 minutes. Using a table knife, loosen sides and gently tilt financiers out of pan onto cooling rack. Wipe out small saucepan; melt the remaining 1/4 cup butter in saucepan over medium-low heat. Add remaining blueberries. Cook about 4 minutes or until blueberries just begin to pop, stirring occasionally. Serve financiers with soft whipped cream and buttered blueberries.