Fruit and Hazelnut Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 270 mg | (7 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 100 grams Pastry flour
- 3 tsps Baking powder
- 75 grams Oats
- 80 grams raisins
- 2 small Nectarine
- 1 large Banana
- 1 Tbsp lemon juice
- 1 carrot
- 150 grams acid Whipped cream
- 180 grams sugar
- 1 pinch salt
- 1 packet Vanilla sugar
- 3 Tbsps vegetable oil
- 2 eggs
- 50 grams chopped Hazelnuts
- 1 12 cavity Muffin tin
- Fat (for greasing the muffin tin)
Preparation steps
Combine the flour, baking powder and rolled oats in a large bowl. Soak the raisins in hot water until plumped, then drain. Rinse the nectarines, remove the pits and cut into small cubes. Peel and slice the banana. Peel and finely grate the carrot. Mash the banana and mix with the sour cream and lemon juice. Whisk in the sugar, salt, vanilla sugar, vegetable oil and eggs and mix until smooth.
Stir the wet ingredients into the dry ingredients, then fold in the chopped hazelnuts, nectarines and raisins. Spoon the mixture into a well-greased muffin tin and bake in an oven preheated to 190°C (approximately 375°F) for 25-30 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool for about 5 minutes before removing from the muffin tin. Cool completely on a wire rack.
