Step 1

Preheat oven to 350 degrees F.

Step 2

Rub butter inside all of the holes of 12 inch muffin pan. (Or line with paper liners, but I like mine without this. It gives them a very clean look.)

Step 3

Whisk together the almond flour, teff flour, cornstarch, sugar, and salt. Whisk in the egg whites vigorously until the batter is smooth, then whisk in the melted, cooled butter in 3 additions. Whisk in vanilla. Fill each muffin cup a little more than 1/2 full with batter.

Step 4

With a fork, coarsely mash the raspberries so that are like a rough jam. Strain to get rid of some of the excess liquid, then put 1 tablespoon crushed raspberries into the middle of each cake.

Step 5

Bake for 30 minutes, until edges are golden brown. Remove from oven and let cool, then use a thin knife to run around the edges and gently pull up on each cake to remove. Store in airtight container.