Blackberry Almond Muffins
Healthy, because
Even smarter
Nutritional values
The sweet and sour blackberries are fantastic for our health. The berries contain beta-carotene, magnesium, and potassium. In addition, they have intestine-healthy fibers and cell-protecting anthocyanins. With their vitamin C content, the immune system and blood vessels are protected and the connective tissue is strengthened.
The blackberry is actually a typical fruit of late summer, but the first crop can grow as early as July. In August, the berries have their peak season and are harvested until the end of October. Outside this time, frozen berries can work as a substitute.
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 218 mg | (5 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 12 ozs Pastry flour
- ½ cube Yeast (.75 ounce)
- 2 ozs sugar
- 3 ½ ozs lukewarm milk
- 2 ozs butter
- 2 egg yolks
- 1 egg
- 1 tsp lemon zest
- Pastry flour (for dusting)
- 5 ozs slivered almonds
- 10 ozs Blackberry
- For brushing
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
For the dough, sift the flour into a bowl and in the middle form a well. Crumble the yeast into well and mix with 2 tablespoons sugar and approximately 1/4 cup of milk. Cover and let rest about 30 minutes in a warm place. Add the remaining sugar, milk, butter, egg yolks, egg, and lemon zest and knead to a smooth dough, which easily releases from the rim. Cover and let rest another 30 minutes.
Knead the dough again and roll out on a floured surface about 1/2 inch thick and rectangular 16 x 8 inches. Scatter approximately 1/2 cup slivered almonds on top. Rinse the blackberries if necessary, pat dry, and distribute on the pastry. Roll along narrow and cut into 12 slices. Line the wells of the muffin pan with paper cases and put in the dough. Let rest for about 30 minutes more.
Preheat the oven to 350F convection.
Mix the egg yolk with the cream mix. Brush the muffins, sprinkle with the remaining almonds and bake in the oven until golden brown, about 30 minutes. Remove from the pan and leave to cool before serving.
