Step #1
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.
Step #2
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.
Step #3
Repeat with the remaining egg whites. Carefully fold in the blueberries.
Step #4
Divide the mixture between 24 well greased muffin tins. Top with blueberries and sugar nibs.
Step #5
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.
Step #6
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.
