Blueberry Muffins
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
132
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 178 mg | (4 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 500 grams potatoes
- 50 grams Pastry flour
- 25 grams cornstarch
- 1 egg yolk
- 1 pinch salt
- 5 Tbsps breadcrumbs
- Fat (for greasing)
- For the blueberries
- 300 grams Blueberries
- 2 eggs
- 2 Tbsps sugar
- 250 grams Sour cream
- powdered sugar
Preparation steps
1.
For the dough: The day before, peel potatoes, rise and boil. Press potatoes through a ricer and knead with flour, cornstarch, egg yolks and salt. Let cool for 30 minutes.
For the blueberries: Rinse blueberries. Beat eggs with sugar until fluffy. Stir in sour cream. Grease 16 muffin wells with butter and dust with breadcrumbs. Roll out dough on lightly floured surface and divide into 16 portions. Press each portion into a well and create and edge. Sprinkle dough with breadcrumbs. Add blueberries to well and top with cream. Bake in an oven preheated to 200°C (approximately 400°F) for 20-25 minutes.
Remove and serve dusted with powdered sugar.
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