Italian Cheese and Berry Cakes
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the muffins
- 1 egg
- 0.333 cup sunflower oil
- ¾ cup Ricotta cheese
- 1 ¼ cups frozen Raspberries
- 1 ¾ cups all-purpose flour
- 2 tsps Baking powder
- ½ cup sugar
- 1 pinch salt
- To decorate
- 2 cups Raspberries
- 2 Tbsps sugar
- 3 Tbsps Apple juice
- powdered sugar
- 12 fresh Raspberries
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Mix together the egg and oil in a mixing bowl until blended. Stir in the ricotta.
3.
Sift in the flour and baking powder and stir into the mixture with the sugar and salt until just combined. Gently stir in the raspberries.
4.
Spoon into the tins and bake for about 20 minutes until risen and golden. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
To decorate: sieve the raspberries into a bowl and mix with the apple juice and sugar.
6.
Spoon the sauce over the muffins. Sift a little icing sugar over the top and place a raspberry on top of each muffin.
