A couple of weeks back, we were invited to a friend’s home for dinner. I wanted to bake something to bring along with us but didn’t want to fuss about it too much. I had bought my first silicone bakeware recently, and this was my chance to use them, two 6 hole Heart shaped Muffin trays by
I was shopping at our local Supa IGA when I saw these cute muffin trays. The nice people at
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7phJHj83kerMLElKvC2fSUoH5MFqjekpjFfhTOpP_9O2YZ7HCboCW0Vw2OOXwdHObXxK3tkf9-aAZX7yN0WggfkODmXta9NfUwTxSnK7UtaTj4kYeDYuukI2TFfzhSYpOSzGaQNU49s/s400/New+Look+Raspberry+Almond+Friand+cropped.jpg)
I always stock egg whites and ground almonds, the basis of Friands , and If you’ve read my original post on Raspberry Almond Friands with white chocolate ganache, you would see how easy they are to prepare. This time around though, I diluted the ganache with extra cream to simply drizzle on the friand.