Gluten-Free Caribbean Red Papaya Mini Cakes

Preheat oven to 325°F.

Line a 12-count muffin pan with cupcake liners or coat with nonstick spray.

Melt the butter over low heat and then cool. Set aside.

In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks. Set aside.

In a food processor, combine the almond meal, corn flour, shredded coconut and sugar. Pulse until texture is fine.

Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir.

Spoon the batter into the muffin tins and put into the preheated oven. After 20 minutes, top each with 3 pieces of papaya. Put the pan back in the oven and bake until golden, about 30 minutes.