Carrot Muffins
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
139
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams carrots
- 3 egg whites
- 3 egg yolks
- 90 grams sugar
- 1 generous pinch Ground clove
- 1 generous pinch cinnamon
- 50 grams chopped Hazelnuts
- 50 chopped Walnut
- 1 tsp Baking powder
- 50 grams Whole wheat flour
- 25 grams Pastry flour
- 1 Muffin tin (12 each)
- 12 Paper cupcake liners
Preparation steps
1.
Place the paper cupcake liners in the wells of the muffin pan. Preheat the oven to 180°C (approximately 350°F).
2.
Peel the carrots and finely grate. Whip the egg whites until stiff. Whisk the egg yolks with sugar and 3 tablespoons warm water until creamy, then stir in the carrots. Add the clove, cinnamon, nuts, baking powder, and both flours and alternating with the beaten egg whites into the batter. Pour the mixture into the cupcake liners. Bake for about 25 minutes. Let the muffins cool for 5 in the pan, then cool on a wire rack.
