Fruit and Seed Cakes

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Fruit and Seed Cakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
148
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie148 kcal(7 %)
Protein4.34 g(4 %)
Fat5.28 g(5 %)
Carbohydrates21.05 g(14 %)
Sugar added5.33 g(21 %)
Roughage1.15 g(4 %)
Vitamin A32.1 mg(4,013 %)
Vitamin D0.51 μg(3 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.64 mg(5 %)
Vitamin B₆0.02 mg(1 %)
Folate11.52 μg(4 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C1.56 mg(2 %)
Potassium43.74 mg(1 %)
Calcium91.13 mg(9 %)
Magnesium5.77 mg(2 %)
Iron0.79 mg(5 %)
Iodine14.71 μg(7 %)
Zinc0.17 mg(2 %)
Saturated fatty acids0.82 g
Cholesterol30.52 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 ½ cups
plain flour
3 teaspoons
½ teaspoon
0.333 cup
cup
2
1.333 cups
cup
How healthy are the main ingredients?
eggCranberry

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease a 12-hole muffin tin.
2.
Sift the flour, baking powder and bicarbonate of soda into a bowl and add the sugar. Mix in the milk and eggs and stir to make a smooth batter; add a little more milk if necessary. Fold in the cranberries and most of the sunflower seeds then spoon the mixture into the muffin tin.
3.
Scatter the remaining sunflower seeds over the muffins and bake for about 20 minutes or until well-risen and golden brown.