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Banana Blueberry Muffins

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Banana Blueberry Muffins
727
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
1 cupcake contains
Fat43.64 g
Saturated Fat Acids21.1 g
Protein8.01 g
Roughage0.85 g
Sugar added51.14 g
Calorie727
Carbohydrates/g79.82
Cholesterol/mg128.86
Vitamin A/mg284.34
Vitamin D/μg0.56
Vitamin E/mg1.47
Vitamin B₁/mg0.2
Vitamin B₂/mg0.22
Niacin/mg2.55
Vitamin B₆/mg0.11
Folate/μg69.23
Pantothenic acid/mg0.27
Biotin/μg1.14
Vitamin B₁₂/μg0.33
Vitamin C/mg2.46
Potassium/mg145.62
Calcium/mg208.71
Magnesium/mg13.86
Iron/mg1.5
Iodine/μg16.69
Zinc/mg0.29
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 10 cupcakes
For the cupcakes
2 ¼ cups
1 teaspoon
½ teaspoon
1 pinch
1 teaspoon
ground cinnamon
½ cup
superfine caster sugar
1 teaspoon
0.333 cup
2
½ cup
2
large, very ripe Banana
For the topping
¾ cup
3 ½ cups
1 cup
To decorate
30
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Preparation

Preparation steps

Step 1/8
Heat the oven to 190°C (180° fan) 375°F gas 5. Place paper cases in a 10 hole muffin tin.
Step 2/8
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a mixing bowl. Stir in the sugar.
Step 3/8
Beat together the eggs, vanilla oil and milk. Mash the bananas and stir into the mixture.
Step 4/8
Make a well in the centre of the dry ingredients and add the egg mixture, stirring until just combined. The mixture will be lumpy.
Step 5/8
Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Step 6/8
For the topping: beat the butter until soft, then sift in the icing sugar.
Step 7/8
Gradually beat in the mascarpone and vanilla until smooth and creamy.
Step 8/8
Spread on top of the cakes and decorate with blueberries.

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