Raspberry, almond and macadamia mini muffins

1. Preheat the oven to 180°C (th. 6). Combine 130g of softened butter with 120g of icing sugar. Whisk vigorously and add the 2 eggs one by one.

2. Stir in ½ packet of baking powder and 190 g of flour, whisking well to get a smooth batter. Finish with 1 mashed ripe banana, 2 tablespoons of chopped macadamia nuts and 2 tablespoons of crushed almonds.

3. Stir and add 100 g raspberries and mix gently. Butter to grease the muffin tins, and pour the mixture. Bake for 25 to 30 minutes. Unmold and cool on the rack.

Our cooking tip: Before serving, sprinkle with icing sugar and some macadamia nuts.

Photo credit: Sucré Salé