Breakfast Cakes

5
Average: 5 (1 vote)
(1 vote)
Breakfast Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
164
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie164 kcal(8 %)
Protein4.19 g(4 %)
Fat6.55 g(6 %)
Carbohydrates23.73 g(16 %)
Sugar added8.64 g(35 %)
Roughage2.15 g(7 %)
Vitamin A45.39 mg(5,674 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.08 mg(6 %)
Folate30.38 μg(10 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.74 μg(4 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C1.28 mg(1 %)
Potassium99.22 mg(2 %)
Calcium96.44 mg(10 %)
Magnesium29.39 mg(10 %)
Iron1.08 mg(7 %)
Iodine18.51 μg(9 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.09 g
Cholesterol45.27 mg

Ingredients

for
12
Ingredients
1 ounce Wheat bran
¾ cup all-purpose flour
¾ cup Whole wheat flour
½ cup light brown sugar (scant)
1 tablespoon Baking powder
3 eggs
2 tablespoons light corn syrup
¼ cup sunflower oil
¾ cup milk
vanilla extract
1 cup dried Cranberry
How healthy are the main ingredients?
Whole wheat floureggCranberry

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases or muffin cups in a 12 hole muffin tin.
2.
Put all the dry ingredients, except the cranberries into a mixing bowl and stir to combine.
3.
Whisk together the eggs, syrup, oil, milk and vanilla until blended. Stir into the dry ingredients until just combined. Stir in the cranberries.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.