Almond Muffins with Red Currant Jam
Almond muffins with red currant jam - Sweet indulgences!
Healthy, because
Even smarter
Nutritional values
With a terrific 1250 milligrams of vitamin C per 100 grams, the jam is the undisputed vitamin C star in this country. Like vitamin A and beta-carotene, it protects the body from dangerous free radicals and thus from cell damage.
If you like, you can also bake the muffins with wholemeal spelt flour. This tastes even nuttier and also provides more fiber, vitamins and minerals.
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 8 Tbsps Canola oil (+ 1 tablespoon for greasing)
- 2 eggs
- 5 ozs milk (whole)
- 1 ½ ozs honey
- ½ Vanilla bean
- 7 ozs whole spelt flour
- 3 tsps Baking powder
- 4 ½ ozs ground almonds
- 1 pinch salt
- 1 generous pinch ground Turmeric
- 5 ozs Red currant jelly (unsweetened)
Kitchen utensils
Preparation steps
Brush each ramekin with a little oil. Whisk eggs with milk, remaining oil and honey. Cut the vanilla pod in half lengthwise and scrape out the pulp with a knife.
Mix vanilla pulp, flour, baking powder, almonds, 1 pinch of salt and turmeric. Add egg mixture to flour mixture and mix everything briskly until smooth.
Divide the batter into the ramekins and bake in a preheated oven at 180 °C / 350 ˚F for 20-25 minutes.
Remove and allow muffins to cool slightly. Then break open muffins with a spoon, fill each with 1 tablespoon of jam and serve in the ramekins.
