Berry Mini Cakes

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Berry Mini Cakes
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
288
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie288 kcal(14 %)
Protein4.07 g(4 %)
Fat12.77 g(11 %)
Carbohydrates39.17 g(26 %)
Sugar added15.64 g(63 %)
Roughage0.59 g(2 %)
Vitamin A115.42 mg(14,428 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.02 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate47.99 μg(16 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C2.39 mg(3 %)
Potassium46.89 mg(1 %)
Calcium99.4 mg(10 %)
Magnesium7.09 mg(2 %)
Iron1.27 mg(8 %)
Iodine5 μg(3 %)
Zinc0.21 mg(3 %)
Saturated fatty acids8.02 g
Cholesterol52.71 mg

Ingredients

for
12
Ingredients
2 cups Blueberries
2 ¼ cups all-purpose flour
½ cup butter
¾ cup sugar
1 egg
2 ½ teaspoons Baking powder
½ teaspoon baking soda
1 pinch salt
1.333 cups Sour cream
16 Sugar cube (coarsely crushed)
How healthy are the main ingredients?
Sour creamBlueberrysugareggsalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Toss the blueberries in 2 tablespoons of the flour. Set aside.
3.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg.
4.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir until just combined.
5.
Gently stir in the soured cream and blueberries.
6.
Spoon into the paper cases and sprinkle with the crushed sugar cubes.
7.
Bake for 20 minutes until the muffins are golden and springy to the touch. Place on a wire rack to cool completely.
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