Janet's Gluten-free Recipes

75g almond meal
grated rind of half a lemon
140g icing sugar
1/3 cup Casalare gluten free flour (or 2 tbs fine polenta & 1/4 cup cornflour)
75g butter (melted)
2 large eggs (use 5 eggs for a double mixture)
Fresh (or Frozen) Raspberries

1. Preheat the oven to 200 C.
2. Blend eggs in food processor till whipped.
3. Add dry ingredients and butter and process until just mixed.
4. Pour into greased muffin cases.
5. Dot with raspberries (2-3 per muffin works well).
6. Cook 15-20 minutes until brown on top.
   (The raspberries will disappear, but are delicious to bite into.)

Dust with icing sugar to serve.
Makes 8 muffins.