Buttered Breakfast Cakes

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Buttered Breakfast Cakes
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Health Score:
Health Score
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein4.16 g(4 %)
Fat10.63 g(9 %)
Carbohydrates32.29 g(22 %)
Sugar added12.57 g(50 %)
Roughage2.98 g(10 %)
Vitamin A18.04 mg(2,255 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.08 mg(7 %)
Niacin2 mg(17 %)
Vitamin B₆0.11 mg(8 %)
Folate14.92 μg(5 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C1.17 mg(1 %)
Potassium111.24 mg(3 %)
Calcium65.83 mg(7 %)
Magnesium35.97 mg(12 %)
Iron1.01 mg(7 %)
Iodine7.34 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.38 g
Cholesterol15.6 mg
Author of this recipe:
How healthy are the main ingredients?
Cranberry

Ingredients

for
12
Ingredients
1
large egg
½ cup
½ cup
2 ½ cups
2 teaspoons
¾ cup
superfine caster sugar
1 cup
butter (to serve)
Product recommendation
Suggested variation; these muffins are great eaten warm with orange butter: mix 100 g softened butter with the finely grated zest of 1 orange then refrigerate until firm. Form into small pats and serve with the muffins.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and cranberries in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
5.
Transfer the cakes to a wire rack and leave to cool.