Crumble Topped Apple Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
229
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 kcal | (11 %) | ||
| Protein | 4.01 g | (4 %) | ||
| Fat | 10.65 g | (9 %) | ||
| Carbohydrates | 29.63 g | (20 %) | ||
| Sugar added | 7.82 g | (31 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 81.17 mg | (10,146 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.97 mg | (8 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.77 mg | (15 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 43.67 μg | (15 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 1.14 mg | (1 %) | ||
| Potassium | 59.4 mg | (1 %) | ||
| Calcium | 78.61 mg | (8 %) | ||
| Magnesium | 10.19 mg | (3 %) | ||
| Iron | 1.37 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 5.45 g | |||
| Cholesterol | 38.74 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the topping
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons Almond flour
- 4 tablespoons Sunflower seed
- For the muffins
- 2 cups all-purpose flour
- 2 teaspoons Baking powder
- ½ cup brown sugar
- 1 teaspoon Mixed spice
- 2 Apple (cored and chopped)
- 1 egg
- ⅔ cup Sour cream
- ¼ cup butter (melted)
Preparation steps
1.
For the topping: rub the butter into the flour, sugar and almonds until the mixture resembles breadcrumbs. Stir in the sunflower seeds and set aside.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a 12-hole muffin pan with paper cases.
3.
For the muffins: sift the flour and baking powder into a mixing bowl. Stir in the sugar, mixed spice and apples.
4.
Mix together the egg, soured cream and melted butter.
5.
Pour the wet ingredients into the dry and stir lightly until everything is just combined. The mixture will be lumpy.
6.
Spoon the mixture into the paper cases, sprinkle over the topping and bake for about 15 minutes or until the muffins are well risen and firm.
7.
Place on a wire rack to cool completely.
