Cakes with Soft Cheese and Fruit Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
183
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 kcal | (9 %) | ||
| Protein | 2.81 g | (3 %) | ||
| Fat | 9.71 g | (8 %) | ||
| Carbohydrates | 21.57 g | (14 %) | ||
| Sugar added | 9.82 g | (39 %) | ||
| Roughage | 0.69 g | (2 %) |
more nutritional values
| Vitamin A | 165.68 mg | (20,710 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 1.37 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.15 mg | (10 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 30.62 μg | (10 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 0.23 μg | (8 %) | ||
| Vitamin C | 3.95 mg | (4 %) | ||
| Potassium | 110.34 mg | (3 %) | ||
| Calcium | 47.03 mg | (5 %) | ||
| Magnesium | 5.87 mg | (2 %) | ||
| Iron | 0.64 mg | (4 %) | ||
| Iodine | 10.29 μg | (5 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 5.58 g | |||
| Cholesterol | 52.56 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 teaspoon vanilla extract
- 1 cup self-rising flour (sifted)
- 1 tablespoon milk
- For the filling
- 12 small Apricot (pitted and halved)
- 1 tablespoon lemon juice
- 1 tablespoon Mascarpone
- 1 tablespoon honey
- To decorate
- powdered sugar
Preparation steps
1.
For the filling: sprinkle the cut sides of the apricots with lemon juice.
2.
Beat together the mascarpone and honey. Spoon 1 teaspoon into 6 apricot halves, press the remaining apricot halves on top. Chill for 1 hour.
3.
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
4.
Beat the butter and sugar in a mixing bowl until light. Gradually beat in the eggs and vanilla until blended.
5.
Sift in the flour and stir until just combined. Add a little milk until the mixture is a dropping consistency.
6.
Spoon into the tins to cover the bases. Place the apricots on top and cover completely with more mixture.
7.
Bake for 10-15 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
8.
Sift icing sugar over the top.
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