Gingerbread Mini Muffins
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
108
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 200 grams honey
- 150 grams Rock candy
- 70 grams butter
- 1 ½ tsps Gingerbread spice
- 50 grams almonds
- 200 grams almonds
- 250 grams Pastry flour
- 2 Tbsps cocoa powder
- 2 tsps Baking powder
- 2 eggs
Preparation steps
1.
Heat the honey with the rock sugar and butter until everything has dissolved. Mix together the gingerbread spices, ground almonds and 3 tbsp of water, then let cool. Place roasted almonds in a freezer bag and roll over it with a rolling pin until coarsely ground. Preheat oven to 175°C (approximately 350°F).
2.
Put the flour, cocoa and baking powder in a bowl. Beat the eggs, then gradually stir in the eggs and the honey mixture. Add the roasted almonds (up to 1 tablespoon). Fill greased muffin tins (mini) with the batter. Sprinkle any remaining sugared almonds on it. Bake for about 25 minutes.
