Dusted Dried Fruit Cakes
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 199 mg | (5 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- Ingredients
- ½ cup water
- 11 ozs dried Date (pitted)
- 1 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- 1 ½ tsps ground cinnamon
- ¾ cup cream (48% fat)
- ½ cup sunflower oil
- 3 eggs
- 1 cup chopped Walnut
- powdered sugar
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 12-15 muffin tins with non-stick baking paper or place 12-15 paper cases in a muffin tin.
2.
Put the water and dates in a food processor or blender and blend until smooth. Tip into a mixing bowl.
3.
Sift in the flour, baking powder and cinnamon. Add the cream and mix well until combined.
4.
Whisk the oil and eggs with an electric whisk until foamy. Gradually whisk into the date mixture until just combined. Stir in the walnuts.
5.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
Sift icing sugar over the top of the muffins.
