Lemon and Raisin Muffins

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Lemon and Raisin Muffins
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Health Score:
40 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
639
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie639 cal.(30 %)
Protein7 g(7 %)
Fat31 g(27 %)
Carbohydrates76 g(51 %)
Sugar added36 g(144 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C6 mg(6 %)
Potassium218 mg(5 %)
Calcium44 mg(4 %)
Magnesium17 mg(6 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids18.8 g
Uric acid26 mg
Cholesterol209 mg
Complete sugar45 g

Ingredients

for
8
Ingredients
100 grams raisins
4 centiliters Rum
1 generous pinch Saffron (ground)
softened butter (for molds)
Pastry flour (for molds)
100 grams Candied lemon
1 organic lemon
150 grams Pastry flour
150 grams cornstarch
1 tsp Baking powder
250 grams butter
5 eggs
225 grams sugar
How healthy are the main ingredients?
sugarraisinslemonegg

Preparation steps

1.

Soak the raisins in a small bowl with the rum and saffron.

2.

Grease the wells of a mini loaf cake baking tray (or individual ramekins) and sprinkle with the flour.

3.

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).

4.

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.

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