Apple and Carrot Muffins
Healthy, because
Even smarter
Nutritional values
These muffins with apple and carrots are full of healthy fibre, which we need for a healthy intestine and stable blood sugar. The oat flakes contain a very special dietary fibre called beta-glucan, which has been proven to lower the cholesterol level in the blood.
The day can only start well with a breakfast in muffin form. However, the muffins with apple and carrot are also a healthy snack and go down well on any cake buffet. A vanilla yoghurt is suitable. Mix the pulp of a vanilla with 200 g yoghurt, sweeten as required. Whip 200 g whipped cream and fold in.
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17.86 g | (15 %) | ||
| Carbohydrates | 61.34 g | (41 %) | ||
| Sugar added | 18.71 g | (75 %) | ||
| Roughage | 3.18 g | (11 %) |
| Vitamin A | 723.33 mg | (90,416 %) | ||
| Vitamin D | 1.05 μg | (5 %) | ||
| Vitamin E | 4.76 mg | (40 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 0.97 mg | (8 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 19.36 μg | (6 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 5.04 mg | (5 %) | ||
| Potassium | 153.27 mg | (4 %) | ||
| Calcium | 192.08 mg | (19 %) | ||
| Magnesium | 3.79 mg | (1 %) | ||
| Iron | 2.08 mg | (14 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 1.74 g | |||
| Cholesterol | 78.42 mg |
Ingredients
- Ingredients
- 1 Apple
- 1 tsp lemon juice
- 150 grams carrots
- 125 grams Pastry flour
- 50 grams rolled Oats
- 1 pinch salt
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- 75 grams sugar
- 60 milliliters Canola oil
- 50 milliliters Buttermilk
Preparation steps
Rinse the apple and the carrot, peel and finely grate both. Mix together with the lemon juice.
Preheat the oven to 200°C (approximately 400°F) and line a muffin pan with paper cases. Mix the flour with the oatmeal, salt, the baking powder and baking soda. Beat the eggs with the sugar until light and fluffy. Stir in the oil and stir in the flour mixture alternately with the buttermilk until a tough batter forms. Fold in the apple and carrot mixture and distribute the batter in the pan. Bake the muffins 25-30 minutes, then allow to cool briefly in the pan, take out of the pan and leave to cool.
