Almond- Browned butter cakes

This recipe is from Cook’s Illustrated.  It is quick easy and can be changed to whatever flavor you want.  

Equipment:  2 small 12 mini muffin pans
Spray pans with baking spray and dust lightly with flour and then respray.  If your spray has flour in it you only have to spray once.  

Directions:
Preheat oven to 375.

5 tablespoons butter
3/4 cup almond flour
1/2 cup plus 1 tablespoon sugar
2 tablespoons flour
Pinch salt
1/3 cup egg whites (save the yolks to make pudding with)

Brown the butter in a sauce pan over low heat till the solids drop to the bottom and start to turn golden.  Remove from heat and set aside

Whisk almond flour, sugar, flour, and salt together in a bowl.  Add egg whites and using a rubber spatula stir till combined.  Stir in butter until incorporated.  Scoop @ one tablespoon into each muffin cups and only fill 1/2 way.  

Bake till edges are well browned and tops are golden @14 minutes.  Remove from oven and immediately invert on a rack, carefully remove pan.  Turn cakes right side up and cool.  

I made these and added 1/2 teaspoon of cardamom to batter and placed a few chocolate chips on top.  Don’t mix into batter they will sink to bottom.  

Other flavor ideas. Add 1/2 teaspoon ginger, cinnamon or pumpkin spice to batter.  Top with nuts, or fruit.  The options are endless. 

Let me know how you make out and post a picture tagging #bakelikejane.