Dried Fruit and Nut Cakes

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Dried Fruit and Nut Cakes
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Health Score:
Health Score
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
274
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein4.3 g(4 %)
Fat13.67 g(12 %)
Carbohydrates34.83 g(23 %)
Sugar added12.57 g(50 %)
Roughage0.69 g(2 %)
Vitamin A20.21 mg(2,526 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.05 mg(4 %)
Folate61.37 μg(20 %)
Pantothenic acid0.21 mg(4 %)
Biotin4.74 μg(11 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C0.5 mg(1 %)
Potassium88.07 mg(2 %)
Calcium129.52 mg(13 %)
Magnesium15.38 mg(5 %)
Iron1.55 mg(10 %)
Iodine8.28 μg(4 %)
Zinc0.34 mg(4 %)
Saturated fatty acids1.56 g
Cholesterol15.6 mg
Author of this recipe:
How healthy are the main ingredients?
eggmilkApricot

Ingredients

for
12
Ingredients
1
large egg
½ cup
½ cup
2 ½ cups
1 teaspoon
¾ cup
superfine caster sugar
½ cup
dried Apricot (chopped)
½ cup
Date (stoned and chopped)
½ cup
Hazelnuts (chopped)
Product recommendation
Suggested variation; try adding 2 tbsp rolled oats to the mixture to boost the fibre content.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar, apricots, dates and hazelnuts in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
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