Fruity Yoghurt Cakes

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Fruity Yoghurt Cakes
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Health Score:
Health Score
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie248 kcal(12 %)
Protein4.17 g(4 %)
Fat7.41 g(6 %)
Carbohydrates41.32 g(28 %)
Sugar added13.42 g(54 %)
Roughage0 g(0 %)
Vitamin A72.31 mg(9,039 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.02 mg(1 %)
Folate55.7 μg(19 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C0.18 mg(0 %)
Potassium61.7 mg(2 %)
Calcium109.76 mg(11 %)
Magnesium6.71 mg(2 %)
Iron1.47 mg(10 %)
Iodine6 μg(3 %)
Zinc0.21 mg(3 %)
Saturated fatty acids4.34 g
Cholesterol35.27 mg
Author of this recipe:

Ingredients

for
10
Ingredients
0.333 cup
butter (melted)
1
egg (beaten)
¾ cup
Strawberry Yogurt
2 ¼ cups
1 tablespoon
cup
sugar (plus extra for sprinkling)
4 tablespoons

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 10 holes of a muffin tin with paper cases or muffin cups.
2.
Beat together the butter, egg and yoghurt in a mixing bowl.
3.
Sift in the flour, baking powder and sugar and stir until just combined.
4.
Spoon the mixture into the paper cases to cover the bases and make a slight hollow in the centre. Spoon in about 1 heaped teaspoon of jam and cover completely with more mixture. Sprinkle lightly with sugar.
5.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool.
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