Hazelnut Fig Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
304
calories
Calories
Healthy, because
Even smarter
Nutritional values
Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A and K that provide numerous health benefits. In combination with the hazlenuts, these muffins provide plenty of nutrients, healthy fats, fiber, and protein.
You can substitute other nuts for this recipe and add in other fruits for more nutrients.
1 muffin contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 ¾ cups
self-rising flour (sifted)
- 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 400°F. Grease a 12 part 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 bowl and pour into the dry ingredients. Stir until just combined. The mixture 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.
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