Blueberry Little Cakes

The perfect combination: blueberries and lemon! This rich and cakey treat is flat on top like a cake, but is the size of a muffin. Perfect snacking size!

• Ready In: 55 mins
• Yields: 12 little cakes

Ingredients

• 3⁄4 cup margarine or 3⁄4 cup butter, hard (not softened)
• 1  cup  ground almonds
• 6  large  egg whites, fork-beaten
• 1 1⁄2 cups icing sugar
• 1⁄2 cup all-purpose flour
• 1  cup fresh blueberries
• 2  teaspoons  finely grated lemons, zest of
•  icing sugar, for dusting tops (optional)

Directions

1. Melt margarine in large saucepan.
2. Add next 6 six ingredients.
3. Stir until just combined.
4. Grease muffin tins with cooking spray.
5. Fill cups 2/3 full with batter.
6. Bake in 375 degree F (190 degree C) oven for about 25 minutes until wooden toothpick inserted into centre of cake comes out clean.
7. Let stand in pan for 10 minutes before removing to wire rack to cool.
8. Dust with icing sugar (optional).