Banana Blueberry Muffins

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Banana Blueberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
727
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie727 kcal(35 %)
Protein8.01 g(8 %)
Fat43.64 g(38 %)
Carbohydrates79.82 g(53 %)
Sugar added51.14 g(205 %)
Roughage0.85 g(3 %)
Vitamin A284.34 mg(35,543 %)
Vitamin D0.56 μg(3 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.55 mg(21 %)
Vitamin B₆0.11 mg(8 %)
Folate69.23 μg(23 %)
Pantothenic acid0.27 mg(5 %)
Biotin1.14 μg(3 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C2.46 mg(3 %)
Potassium145.62 mg(4 %)
Calcium208.71 mg(21 %)
Magnesium13.86 mg(5 %)
Iron1.5 mg(10 %)
Iodine16.69 μg(8 %)
Zinc0.29 mg(4 %)
Saturated fatty acids21.1 g
Cholesterol128.86 mg
Author of this recipe:

Ingredients

for
10
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
How healthy are the main ingredients?
saltcinnamoneggBananaMascarpone

Preparation steps

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