Apple Cranberry Muffins
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 9 h.
Ready in
Calories:
172
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 174 mg | (4 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- 750 grams Apple
- Juice of half a lemons
- 150 grams fine sugar
- 500 grams Whole wheat flour
- 1 packet Baking powder
- 3-4 teaspoons Gingerbread spice
- 50 grams Cranberry
- 18 Paper baking molds
- 50 grams whole, blanched almonds
Preparation steps
1.
Peel the apples, cut into quarters, remove the cores and slice thinly. Toss the apple slices with the lemon juice and fine sugar and let stand for 6-8 hours.
2.
Combine the flour, baking powder and gingerbread spice in a large bowl. Stir in the cranberries and apples and mix until smooth.
3.
Line a muffin tin with paper baking cups and spoon the batter into the cups. Press a few blanched almonds into the top of each muffin and bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 40 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
