Sunbeam CO3000 Makes 3 egg whites, teaspoons finely grated lemon rind, teaspoons lemon juice

Sweets continued

Lemon Coconut Friands

Makes 6

3 egg whites

100g butter, melted ½ cup almond meal

2 teaspoons finely grated lemon rind

2 teaspoons lemon juice

2 tablespoons shredded coconut

¾cup icing sugar mixture ¼ cup plain flour

1.With the Extension ring and High Rack in place, preheat the oven to 250°C. Lightly grease a 6-hole muffin pan with cooking oil spray.

2.Place egg whites in a medium bowl; whisk lightly to loosen. Add remaining ingredients and stir until just combined.

3.Divide mixture among muffin holes. Using the Oven Tongs, lower the muffin pan into the oven. Reduce temperature to 190°C.

4.Bake for 20 minutes or until just cooked. Turn onto a wire rack to cool.

5.Serve dusted with icing sugar.

Tip: For mixed berry friands, remove the lemon rind and lemon juice, and a few mixed berries to the tops once they are in the pan.

Blueberry, White Chocolate and Macadamia

Muffins Makes 6

50g white chocolate, finely chopped

¼cup macadamia nuts, roughly chopped ¾ cup self-raising flour

¹/³ cup caster sugar

1 egg, lightly whisked

60g butter, melted

¼cup milk

¼cup frozen blueberries

Icing sugar, for dusting

1.With the Extension ring and High Rack in place, preheat the oven to 250°C. Line a 6-hole muffin pan with patty cases.

2.Place all ingredients except blueberries into a medium bowl. Stir with a wooden spoon until just combined; fold through blueberries.

3.Divide mixture among patty cases. Using the Oven Tongs, lower the muffin pan into the oven. Reduce temperature to 190°C.

4.Bake for 25 minutes or until just cooked. Stand for 5 minutes before turning onto a wire rack to cool.

5.Serve dusted with icing sugar.

Tip: Blueberries are best folded through while still frozen as this helps them to not break apart easily and “bleed” colour into your mixture.

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