Lemon and Creme Fraiche Muffins

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Lemon and Creme Fraiche Muffins
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
493
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie493 kcal(23 %)
Protein4.62 g(5 %)
Fat17.72 g(15 %)
Carbohydrates79.33 g(53 %)
Sugar added54.5 g(218 %)
Roughage0.2 g(1 %)
Vitamin A131.39 mg(16,424 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.01 mg(1 %)
Folate55.87 μg(19 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C3 mg(3 %)
Potassium34.97 mg(1 %)
Calcium133.06 mg(13 %)
Magnesium6.85 mg(2 %)
Iron1.53 mg(10 %)
Iodine6 μg(3 %)
Zinc0.21 mg(3 %)
Saturated fatty acids11.03 g
Cholesterol65.48 mg
Author of this recipe:

Ingredients

for
10
For the muffins
0.333 cup
butter (melted)
1
¾ cup
1
lemon (juice and finely grated zest)
2 ¼ cups
1 tablespoon
cup
For the buttercream
¼ cup
cup
½ teaspoon
3 ½ cups
How healthy are the main ingredients?
eggSour creamlemonsugar

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
2.
Combine the butter, egg, soured cream, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar. Stir until just combined.
3.
Spoon the mixture into the paper cases and bake for about 25 minutes until golden and risen. Leave in the tin for 5 minutes, then place on a wire rack to cool.
4.
For the buttercream: beat the butter until soft and creamy. Beat in the creme fraiche and vanilla until blended.
5.
Sift in the icing sugar and beat until smooth. Spoon into a piping bag and pipe on top of the cakes.