Chestnut Streusel Muffins
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
854
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 16.89 g | (17 %) | ||
| Fat | 45.36 g | (39 %) | ||
| Carbohydrates | 101.89 g | (68 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 6.24 g | (21 %) |
more nutritional values
| Vitamin A | 185.62 mg | (23,203 %) | ||
| Vitamin D | 1.72 μg | (9 %) | ||
| Vitamin E | 11.82 mg | (99 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.73 mg | (66 %) | ||
| Niacin | 4.03 mg | (34 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 53.47 μg | (18 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 19.55 μg | (43 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 10.91 mg | (11 %) | ||
| Potassium | 566.26 mg | (14 %) | ||
| Calcium | 344.96 mg | (34 %) | ||
| Magnesium | 102.08 mg | (34 %) | ||
| Iron | 3.39 mg | (23 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 1.45 mg | (18 %) | ||
| Saturated fatty acids | 11.37 g | |||
| Cholesterol | 110.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the batter
- 100 grams precooked Chestnuts
- 60 milliliters vegetable oil
- 150 grams sugar
- 100 grams Pastry flour
- 100 grams ground almonds (peeled)
- 2 tsps Baking powder
- 1 tsp baking soda
- 1 pinch cinnamon
- 1 pinch ground cloves
- 1 pinch Anise seed
- 2 eggs
- 250 milliliters Buttermilk
- For the Streusel
- 50 grams Pastry flour
- 20 grams chopped almonds
- 50 grams sugar
- 1 pinch cinnamon
- 50 grams soft butter
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Line a muffin tin with paper cups.
2.
For the batter, puree the chestnuts, oil and sugar. Mix the flour, almonds, baking powder, baking soda, cinnamon, cloves and anise. Whisk the eggs and buttermilk. Stir the flour mixture and the chestnut puree into the egg mixture.
3.
For the streusel, mix the flour, almonds, sugar, cinnamon and butter until crumbly. Pour the batter into the paper cups and top with the streusel. Bake for about 30 minutes, until golden brown.
4.
Remove from the oven, let cool and serve sprinkled with sugar.
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