Grated Carrot and Pistachio Muffins

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Grated Carrot and Pistachio Muffins
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein7.95 g(8 %)
Fat35.79 g(31 %)
Carbohydrates38.27 g(26 %)
Sugar added18.51 g(74 %)
Roughage1.42 g(5 %)
Vitamin A631.92 mg(78,990 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.08 mg(26 %)
Vitamin B₆0.04 mg(3 %)
Folate51 μg(17 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C2.19 mg(2 %)
Potassium154.26 mg(4 %)
Calcium113.58 mg(11 %)
Magnesium61.33 mg(20 %)
Iron1.77 mg(12 %)
Iodine10 μg(5 %)
Zinc1.03 mg(13 %)
Saturated fatty acids13.01 g
Cholesterol78.81 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
¾ cup
1 ¾ cups
1 teaspoon
1 teaspoon
ground cinnamon
2
cup
4 cups
grated carrots
For the cream cheese topping
½ cup
1 ½ cups
1 cup
1 teaspoon
To decorate
1 cup

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the sugar, flour, bicarbonate of soda and cinnamon in a mixing bowl.
3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth. Chill for 30 minutes.
6.
Spread on top of the cakes and sprinkle with pumpkin seeds.