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Recipe Saved
Prep Time: 20 minutes
Cook Time: 20 minutes
Total: 40 minutes
Servings: 36
Cost: $0.86 /serving
Author : Dixie Elliott
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.
Step 2
Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.
Step 3
Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.
Step 4
Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
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