Method (Makes 24)
Finely grind the hazelnuts in a food processor.
Place the cake mix, ground hazelnuts, lime zest, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.
Place the egg whites into a clean bowl and whisk to form soft stiff peaks.
Place a third of the whisked egg whites into the batter mix and gently fold in.
Repeat with the remaining egg whites.
Carefully fold in the blueberries.
Divide the mixture between 24 well greased muffin tins.
Top with blueberries and sugar nibs.
Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 18-20 minutes until firm to the touch.
Place the lime juice and sugar into a small saucepan for the syrup and heat gently until all the sugar has dissolved.
Make a few holes into each friand using a fork or skewer and carefully drizzle over the lime syrup.
Allow to cool in the tins before running a knife around the edges and turning them out.
“I cooked the cake mix the other day and it was lovely thank you very much. In fact friends I gave some to couldn't believe I had cooked it !! ”
Richard Lawrie
Sugar nibs are also known as coarse sugar - just perfect for your home made Bath Bun's or topping on these deliciously fruity friands.