muffins with raspberries and pistachio

ingredients:
2 egg whites
80 grams of sugar (40 g + 40 g)
80g ground almonds
50g flour
40g butter
1 vanilla pod
50g raspberries
5 gr pistachio slivers
method:

Preheat oven to 200 °.
Melt the butter for 30 seconds in microwave oven and let cool.
In a bowl, mix the dry ingredients, ie: 40 grams of sugar, flour, ground almonds and vanilla seeds you have obtained after scratching the split pod.
Beat the egg until stiff, then add 40 grams of sugar while continuing to mix whites. Pour rain mixed with small amount of the egg whites and gently fold in the dry ingredients with a spatula lifting and never turn. Add the melted butter and continue to mix until smooth.
Fill the molds 3/4 with a spoon, place one cake on a raspberry and a few shards of pistachio and bake for 10 minutes of baking at 200 °.
Remove from oven and let cool before removing from pan.
http://cuisinedetouslesjours.com/2012/09/13/mini-financiers-aux-framboises-et-eclats-de-pistache/