Golden Bread Individual Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 kcal | (15 %) | ||
| Protein | 6.42 g | (7 %) | ||
| Fat | 16.85 g | (15 %) | ||
| Carbohydrates | 35.72 g | (24 %) | ||
| Sugar added | 12.84 g | (51 %) | ||
| Roughage | 0.35 g | (1 %) |
more nutritional values
| Vitamin A | 165.85 mg | (20,731 %) | ||
| Vitamin D | 0.57 μg | (3 %) | ||
| Vitamin E | 2.13 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 47.15 μg | (16 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1.39 μg | (3 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 0.02 mg | (0 %) | ||
| Potassium | 105.49 mg | (3 %) | ||
| Calcium | 129.65 mg | (13 %) | ||
| Magnesium | 20.89 mg | (7 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 16.17 μg | (8 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 10.01 g | |||
| Cholesterol | 88.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ¼ cup milk
- 3 eggs
- 8 slices Bread (crusts removed, cut into 1/2? cubes)
- 1 ½ cups all-purpose flour
- ¾ cup maple sugar (or light brown sugar)
- 2 teaspoons Baking powder
- ¼ teaspoon baking soda
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup Sour cream
- 3 teaspoons Maple syrup
- ¾ cup melted butter
- ¼ cup sugar
Preparation steps
1.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease 12 muffin tins.
2.
Whisk the milk and 1 egg until blended. Add the bread cubes and stir to coat. Set aside.
3.
Mix together the flour, brown sugar, baking powder, bicarbonate of soda, 2 teaspoons cinnamon and salt until combined.
4.
Whisk the remaining eggs, then whisk in the soured cream, 2 teaspoons maple syrup and 110ml|1/2 cup of the melted butter, then whisk well. Pour into the dry ingredients and stir until just combined.
5.
Spoon into the tins. Spoon the soaked bread cubes evenly over the tops, pressing down slightly.
6.
Bake for about 20 minutes until golden and cooked through. Invert the muffins onto a wire rack, turn them upright and cool for 5 minutes.
7.
Mix together the sugar and remaining cinnamon.
8.
Mix together the remaining melted butter and maple syrup and brush over the muffins. Sprinkle with the cinnamon sugar. Serve warm.
Current Recipe Search
