Raspberry Ginger Muffins
Raspberry Ginger Muffins - Even inexperienced bakers can make these muffins!
Healthy, because
Even smarter
Nutritional values
Wholemeal flour and raspberries contain a lot of fibre. These substances provide almost no calories, but they do a lot of good: they contribute to a long-lasting feeling of satiety and regulate digestion; they may also reduce the risk of colon cancer.
If you don't like ginger, take finely chopped dried apricots instead - this brings a plus in potassium.
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 134 mg | (3 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 1 oz candied ginger
- 6 ozs Whole wheat flour
- 2 tsps cream of tartar
- 3 ozs cane sugar
- 1 pinch salt
- 3 ozs Cultured butter (room temperature)
- ½ cup mineral water (carbonated)
- 2 eggs
- 9 ozs Raspberries
- 9 ozs Sour cream (10% fat)
- 1 ½ tsps Carob
- 1 tsp Bourbon vanilla powder
- liquid Sweetener (to taste)
Kitchen utensils
Preparation steps
Finely chop ginger and mix in a bowl with whole wheat flour, cream of tartar, sugar and a pinch of salt.
Add butter, mineral water and eggs and mix with a hand blender until batter is smooth.
Rinse and dry raspberries. Line a 12-well muffin tin with baking cups. Fill wells half full with batter, put two raspberries in each well and top with remaining batter. Bake in a preheated oven on middle oven rack at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) for about 20 minutes.
Remove muffin tin from oven and let cool for about 5 minutes. Then transfer muffins to a wire rack and let cool completely for about 40 minutes.
Blend sour cream with carob bean powder and vanilla sugar in a bowl until smooth and season to taste with sweetener. Spread cream on muffins and top with remaining raspberries.
