Fruity Citrus Cupcakes

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Fruity Citrus Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
245
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie245 kcal(12 %)
Protein3.65 g(4 %)
Fat10.3 g(9 %)
Carbohydrates35.54 g(24 %)
Sugar added12.57 g(50 %)
Roughage0.92 g(3 %)
Vitamin A22 mg(2,750 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate58.65 μg(20 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.05 μg(2 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C23.57 mg(25 %)
Potassium100.47 mg(3 %)
Calcium131.95 mg(13 %)
Magnesium9.69 mg(3 %)
Iron1.43 mg(10 %)
Iodine7.39 μg(4 %)
Zinc0.24 mg(3 %)
Saturated fatty acids1.32 g
Cholesterol15.6 mg

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
2 tablespoons Orange juice
½ cup milk
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
1 cup black currant
1 Orange (zest finely grated)
How healthy are the main ingredients?
Orange juiceeggOrange
Product recommendation
Suggested variation; Apple and blackcurrant muffins Replace the orange zest and juice with 150 g chopped apple and 1 tsp of ground cinnamon.

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, orange juice and milk until well mixed.
3.
Mix the flour, baking powder, sugar, blackcurrants and orange zest 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.