- 195 grams raw sugar
- 75 grams plain flour
- 155 grams almonds
- 3 eggs
- 180 grams unsalted butter
- 100 grams frozen raspberries
- Icing Sugar to Dust, (Optional)
20h 5minPreparation 5minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven to 180 degrees, fan forced. Set aside thirty silicon 40ml capacity mini muffin pans. If using non-silicon mini muffin trays, grease with butter and lightly flour.
Add unsalted butter to the mixing bowl. Melt for 3 mins, 90 degrees, speed 1, or until melted. Set aside to cool. Rinse and dry mixing bowl.
Add almonds to the mixing bowl. Mill for 10 secs, speed 9. Set aside.
Add raw sugar to the mixing bowl. Mill for 10 secs, speed 9.
Add the milled almonds, butter, eggs and flour to the mixing bowl with the sugar. Combine for 10 secs, speed 4. Scrape the sides of the bowl with the spatula. Combine for 5 secs, speed 4.
Divide amongst prepared muffin trays and sprinkle with raspberries.
Bake for 15-20 mins or until lightly golden and cooked through. Leave in trays for 5 mins to cool before transferring to a wire rack. Dust with icing sugar to serve.
Use GF flour to make the friands gluten free.
sprinkle with flaked almonds before baking or extra texture.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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