Fruited Brown Flour Cakes

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Fruited Brown Flour Cakes
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein4.21 g(4 %)
Fat10.66 g(9 %)
Carbohydrates33.08 g(22 %)
Sugar added12.57 g(50 %)
Roughage2.97 g(10 %)
Vitamin A18.18 mg(2,273 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.11 mg(8 %)
Folate15.58 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C1.2 mg(1 %)
Potassium114.07 mg(3 %)
Calcium65.9 mg(7 %)
Magnesium36.21 mg(12 %)
Iron1.03 mg(7 %)
Iodine7.34 μg(4 %)
Zinc0.71 mg(9 %)
Saturated fatty acids1.38 g
Cholesterol15.6 mg

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups Whole wheat flour
2 teaspoons Baking powder
¾ cup superfine caster sugar
1 cup Blueberries
How healthy are the main ingredients?
Whole wheat flourBlueberryegg
Product recommendation
Suggested variation; add 2 tbsp of porridge oats and 2 tbsp of marmalade to the mixture before baking for healthy breakfast muffins. Alternatively, replace the milk with oat milk for a dairy-free version.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and blueberries 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.