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Hazelnut Fig Muffins

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Hazelnut Fig Muffins
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
304
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein6.32 g(6 %)
Fat16.15 g(14 %)
Carbohydrates34.57 g(23 %)
Sugar added8.38 g(34 %)
Roughage1.56 g(5 %)
Vitamin A102.1 mg(12,763 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.79 mg(23 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.01 mg(25 %)
Vitamin B₆0.1 mg(7 %)
Folate77.35 μg(26 %)
Pantothenic acid0.34 mg(6 %)
Biotin9.23 μg(21 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C0.89 mg(1 %)
Potassium162.62 mg(4 %)
Calcium164.88 mg(16 %)
Magnesium27.79 mg(9 %)
Iron1.99 mg(13 %)
Iodine16.57 μg(8 %)
Zinc0.56 mg(7 %)
Saturated fatty acids5.88 g
Cholesterol51.55 mg
Author of this recipe:

Ingredients

for
12
Ingredients
2 ¾ cups
1 teaspoon
2 teaspoons
ground cinnamon
1 pinch
½ cup
superfine caster sugar
1 cup
2
eggs (beaten)
½ cup
butter (melted)
1 cup
chopped Figs
½ cup
whole Hazelnuts
½ cup
whole Hazelnuts

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Mix the flour, baking powder, cinnamon and salt together in a mixing bowl, then stir in the sugar.
3.
Mix the milk, eggs and melted butter in a large jug and pour into the dry ingredients. Stir until just combined. The mixutre will be lumpy.
4.
Spoon the mixture into the tins to half fill them. Place the figs on top of the mixture and cover with more mixture. Sprinkle with chopped and whole hazelnuts.
5.
Bake for 25-30 minutes until the muffins are risen and golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.