Jewelled Cupcakes

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Jewelled Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
253
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein3.79 g(4 %)
Fat10.52 g(9 %)
Carbohydrates36.91 g(25 %)
Sugar added12.57 g(50 %)
Roughage0.94 g(3 %)
Vitamin A17.29 mg(2,161 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.19 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate63.81 μg(21 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C2.4 mg(3 %)
Potassium101.5 mg(3 %)
Calcium124.51 mg(12 %)
Magnesium8.89 mg(3 %)
Iron1.34 mg(9 %)
Iodine7.34 μg(4 %)
Zinc0.28 mg(4 %)
Saturated fatty acids1.34 g
Cholesterol15.6 mg

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
1 pomegranate (seeds only)
How healthy are the main ingredients?
eggpomegranate
Product recommendation
Suggested variation; try adding the grated zest of 1 orange and 1 lemon to the mixture before baking.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar and pomegranate seeds in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
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