Melt the butter and set aside.

Sift all the dry ingredients together in a mixing bowl (confectioners’/icing sugar, almond powder, all-purpose flour, baking powder and salt)

Mix in half of the eggs whites and the melted butter. Add the rest of the egg whites.

Fold in the basil and feta.

Rest for 2 hours or overnight in the refrigerator.

Preheat the oven to 375°F/190°C.

Fill molds ¼ of the way up and place half of a cherry tomato in center.

Fill molds with additional batter un 2/3s full.

Bake for 10 to 12 minutes.

Allow to cool for 30 minutes and then unmould.

Serve or store in an airtight container or in the freezer.

Mini Feta, Tomato and Basil Muffins

Name: Mini Feta, Tomato and Basil Muffins
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1/4 cup Butter, unsalted; 1/3 cup Confectioners’/icing sugar, sifted; 3/4 cups Almond powder; 2 tablespoons Almond powder; 1/2 cup All-purpose flour; 1/4 teaspoon Baking powder; 4 Egg whites; 1/2 cup Feta cheese, crumbled

Ingredients

Butter, unsalted : 1/4 cup
Confectioners’/icing sugar, sifted : 1/3 cup
Almond powder : 3/4 cups
Almond powder : 2 tablespoons
All-purpose flour : 1/2 cup
Baking powder : 1/4 teaspoon
Egg whites : 4
Feta cheese, crumbled : 1/2 cup

Preparation

Melt the butter and set aside.
Sift all the dry ingredients together in a mixing bowl (confectioners’/icing sugar, almond powder, all-purpose flour, baking powder and salt)
Mix in half of the eggs whites and the melted butter. Add the rest of the egg whites.
Fold in the basil and feta.
Rest for 2 hours or overnight in the refrigerator.
Preheat the oven to 375°F/190°C.
Fill molds ¼ of the way up and place half of a cherry tomato in center.
Fill molds with additional batter un 2/3s full.
Bake for 10 to 12 minutes.
Allow to cool for 30 minutes and then unmould.
Serve or store in an airtight container or in the freezer.

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Mini Feta, Tomato and Basil Muffins