Cream and Raspberry Muffins
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
211
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- ⅔ cup Blueberries (lightly crushed)
- ⅔ cup Raspberries (lightly crushed)
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- For the raspberry cream
- 1 cup cream (48% fat)
- ½ tsp vanilla extract
- 1 Tbsp powdered sugar
- 1 cup Raspberries (chopped)
- To decorate
- 12 Raspberries
- mint
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the oil, sugar and eggs until smooth.
3.
Stir in the crushed berries until blended.
4.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until incorporated.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the raspberry cream: whisk together the cream and vanilla until thick. Sift in the icing sugar and raspberries and beat until blended.
7.
Spoon on top of the cakes and decorate with raspberries and mint leaves.
