Carrot-Poppyseed Muffins
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
306
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams carrots
- 150 grams softened butter
- 150 grams cane sugar
- 2 eggs
- 1 tsp organic Lemon peel
- 1 Tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp Ground clove
- 200 grams Pastry flour
- 3 tsps Baking powder
- 100 grams ground Hazelnuts
- 50 grams Poppy seeds
- 100 milliliters milk
- powdered sugar (for dusting)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel and finely grate the carrots. Beat the butter with the sugar until fluffy. Beat in the eggs one at a time, until fluffy, then add the lemon zest, lemon juice, grated carrots, cinnamon and cloves. Mix the flour with the baking powder, ground nuts and poppy seeds and stir into the batter alternately with the milk.
3.
Grease a muffin tin or line with baking cups.
4.
Divide the batter into the muffin cups and bake in the preheated oven for 25-35 minutes.
5.
Take muffins out of the oven, let cool briefly in the tin, then remove and allow to cool completely.
6.
Serve dusted with powdered sugar.
