Method:

Preheat oven to 180°C.

Line a mini muffin tray with 12 patty pans

Combine the sugar, flour and almond meal in a bowl.

Make a well in the centre. Add egg and butter. Stir until well combined, then add frozen raspberries and stir until just combined.

Divide among the prepared pans. place one extra raspberry on top and place in preheated oven.

Bake for 15-20 minutes or until light golden.

Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.

These are delicious little treats you can feel good about.

Made with Almond meal and less sugar than a traditional cupcake, these are the perfect after school / lunch box treat.

Ingredients:

1.5 cups of almond meal

1/2 cup of plain flour

3 eggs (whisked lightly)

180g unsalted butter (melted & cooled)

1 cup of frozen raspberries (plus 1 extra raspberry per Friand)

1/2 tsp vanilla essence

1/4 cup of raw sugar

1/4 cup of icing sugar (sifted)

NOTE 1: You can use any frozen berries for the recipe.

DO NOT defrost berries for this recipe - use straight from the freezer.

NOTE 2: These can be refrigerated for up to 4 days or frozen for up to 3 months.