Fruited Brown Flour Cakes
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 233 kcal | (11 %) | ||
| Protein | 4.21 g | (4 %) | ||
| Fat | 10.66 g | (9 %) | ||
| Carbohydrates | 33.08 g | (22 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 2.97 g | (10 %) |
more nutritional values
| Vitamin A | 18.18 mg | (2,273 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 15.58 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.29 μg | (3 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 1.2 mg | (1 %) | ||
| Potassium | 114.07 mg | (3 %) | ||
| Calcium | 65.9 mg | (7 %) | ||
| Magnesium | 36.21 mg | (12 %) | ||
| Iron | 1.03 mg | (7 %) | ||
| Iodine | 7.34 μg | (4 %) | ||
| Zinc | 0.71 mg | (9 %) | ||
| Saturated fatty acids | 1.38 g | |||
| Cholesterol | 15.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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