Lemon and Raisin Muffins
(Percentage of daily recommendation)
|Calorie||1,834 kcal||(87 %)|
|Protein||20 g||(20 %)|
|Fat||84.47 g||(73 %)|
|Carbohydrates||240.81 g||(161 %)|
|Sugar added||85.06 g||(340 %)|
|Roughage||2.67 g||(9 %)|
|Vitamin A||912.25 mg||(114,031 %)|
|Vitamin D||3.33 μg||(17 %)|
|Vitamin E||10.53 mg||(88 %)|
|Vitamin B₁||0.18 mg||(18 %)|
|Vitamin B₂||0.62 mg||(56 %)|
|Niacin||1.75 mg||(15 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||69.75 μg||(23 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Vitamin B₁₂||2.24 μg||(75 %)|
|Vitamin C||11.96 mg||(13 %)|
|Potassium||495.36 mg||(12 %)|
|Calcium||270.96 mg||(27 %)|
|Magnesium||4.77 mg||(2 %)|
|Iron||4.4 mg||(29 %)|
|Iodine||100 μg||(50 %)|
|Zinc||0.14 mg||(2 %)|
|Saturated fatty acids||49.49 g|
Soak the raisins in a small bowl with the rum and saffron.
Grease the wells of a mini loaf cake baking tray (or individual ramekins) and sprinkle with the flour.
Chop the candied lemon coarsely. Rinse the lemon in hot water, pat dry, grate the zest and squeeze out the juice. Mix the flour with the cornstarch and baking powder in a bowl. Melt the butter in a small saucepan.
Break the eggs into a mixing bowl and beat until fluffy with an electric mixer. Add the sugar and beat thoroughly. Add the lemon juice and zest, and mix well. Add the melted butter and the flour mixture alternately, and stir into the egg mixture until a supple, smooth batter is formed. Finally, fold in the raisins and the candied lemon.
Pour the batter into the wells of the baking tray and bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) until golden brown, about 25 minutes (check with toothpick).
Remove from the oven, let rest briefly and carefully release the muffins from the molds. Cool on a wire rack. Garnish to taste with candied lemon strips.