Apricot Muffins
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
214
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 100 grams Oats
- 300 milliliters Kefir
- 100 grams dried Apricot
- 70 milliliters Orange juice
- 200 grams Pastry flour
- 2 tsps Baking powder
- 50 grams softened butter
- 100 grams Raw cane sugar
- 1 egg
- 50 grams chopped Pistachio
- cinnamon
- 12 Baking cups
- butter (for the pan)
- 1 Muffin tin (12-well)
Preparation steps
1.
Mix the oats and kefir. Soak for about 30 minutes.
2.
Cut the dried apricots into small pieces. Soak the apricots in the orange juice for about 15 minute and drain well.
3.
Mix the flour and baking powder. Beat the butter, sugar and egg until fluffy. Add the flour mixture, pistachios, 1 pinch of cinnamon and the apricots. Fold in the oat mixture. If the batter is too runny, add more flour.
4.
Grease the wells of a muffin tin with butter or line with paper cups. Pour in the batter. Bake for about 20 minutes at 180°C (approximately 350°F). Remove from the oven, let cool and serve.
