Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 20 MINUTES
BAKING TIME: 10 MINUTES
Butter, unsalted 60 g/2.1 oz. ¼ cup
Confectioners’/icing sugar, sifted 40 g/1.41 oz. 1/3 cup
Almond powder 80 g/2.82 oz. ¾ cup + 2 Tbls
All-purpose flour 60 g/2.12 oz. ½ cup
Baking powder 1 g/0.05 oz. ¼ tsp
Salt pinch pinch
Fresh egg whites 4 egg whites 4 egg whites
Fresh basil leaves, finely chopped 5/5 5
Feta cheese, crumbled 80 g/2.82 oz. ½ cup
Cherry tomatoes, cut in half 10/10 10
PREPARE THE MINI MUFFINS
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.
Download the recipe pdf here.