Hazelnut Fig Muffins

Name: Hazelnut Fig Muffins
Total time: 35 min
Yield: 12
Cuisine: American, North America
Ingredients: 2.75 cups self-rising flour (sifted); 1 teaspoon Baking powder; 2 teaspoons ground cinnamon; 1 pinch salt; 0.5 cup superfine caster sugar; 1 cup milk; 2 eggs (beaten); 0.5 cup butter (melted); 1 cup chopped Figs; 0.5 cup whole Hazelnuts; 0.5 cup whole Hazelnuts

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Health Score:

6,9 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

304

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	304 kcal	(14 %)
Protein	6.32 g	(6 %)
Fat	16.15 g	(14 %)
Carbohydrates	34.57 g	(23 %)
Sugar added	8.38 g	(34 %)
Roughage	1.56 g	(5 %)

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more nutritional values

Vitamin A	102.1 mg	(12,763 %)
Vitamin D	0.6 μg	(3 %)
Vitamin E	2.79 mg	(23 %)
Vitamin B₁	0.28 mg	(28 %)
Vitamin B₂	0.22 mg	(20 %)
Niacin	3.01 mg	(25 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	77.35 μg	(26 %)
Pantothenic acid	0.34 mg	(6 %)
Biotin	9.23 μg	(21 %)
Vitamin B₁₂	0.32 μg	(11 %)
Vitamin C	0.89 mg	(1 %)
Potassium	162.62 mg	(4 %)
Calcium	164.88 mg	(16 %)
Magnesium	27.79 mg	(9 %)
Iron	1.99 mg	(13 %)
Iodine	16.57 μg	(8 %)
Zinc	0.56 mg	(7 %)
Saturated fatty acids	5.88 g
Cholesterol	51.55 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

cinnamon milk egg Figs

Ingredients

for

muffins

Ingredients: 2 ¾ cups
self-rising flour (sifted); 1 teaspoon
Baking powder; 2 teaspoons
ground cinnamon; 1 pinch
salt; ½ cup
superfine caster sugar; 1 cup
milk; 2
eggs (beaten); ½ cup
butter (melted); 1 cup
chopped Figs; ½ cup
whole Hazelnuts; ½ cup
whole Hazelnuts

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Preparation steps

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

Mix the flour, baking powder, cinnamon and salt together in a mixing bowl, then stir in the sugar.

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.

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.

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.