Cream-topped Blueberry Muffins

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Cream-topped Blueberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
335
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein4.84 g(5 %)
Fat18.83 g(16 %)
Carbohydrates37.72 g(25 %)
Sugar added13.8 g(55 %)
Roughage0.63 g(2 %)
Vitamin A197.79 mg(24,724 %)
Vitamin D0.59 μg(3 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.26 mg(24 %)
Niacin2.33 mg(19 %)
Vitamin B₆0.05 mg(4 %)
Folate49.14 μg(16 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.61 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C2.95 mg(3 %)
Potassium116.55 mg(3 %)
Calcium114.84 mg(11 %)
Magnesium9.04 mg(3 %)
Iron1.3 mg(9 %)
Iodine9 μg(5 %)
Zinc0.28 mg(4 %)
Saturated fatty acids11.6 g
Cholesterol67.28 mg

Ingredients

for
12
For the cupcakes
2 cups Blueberries
2 ¼ cups all-purpose flour
½ cup butter
¾ cup sugar
1 egg
2 ½ teaspoons Baking powder
½ teaspoon baking soda
1 pinch salt
1.333 cups plain Yogurt
For the topping
1.333 cups cream (48% fat)
2 tablespoons powdered sugar
To decorate
12 Blueberries
How healthy are the main ingredients?
YogurtBlueberrysugareggsaltBlueberry

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 muffin tin.
2.
Toss the blueberries in 2 tablespoons of the flour. Set aside.
3.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg.
4.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir until just combined.
5.
Gently stir in the yoghurt and blueberries.
6.
Spoon into the paper cases and bake for about 20 minutes until the muffins are golden and springy to the touch. Place on a wire rack to cool completely.
7.
For the topping: whisk together the cream and icing sugar until thick.
8.
Spoon into a piping bag and pipe on top of the cakes. Place a blueberry on top of each cake.