Lemon Meringue Muffins

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Lemon Meringue Muffins
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Health Score:
Health Score
5,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
265
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein5.09 g(5 %)
Fat11.12 g(10 %)
Carbohydrates36.78 g(25 %)
Sugar added16.77 g(67 %)
Roughage0.5 g(2 %)
Vitamin A38.41 mg(4,801 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.67 mg(14 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.01 mg(17 %)
Vitamin B₆0.01 mg(1 %)
Folate49.68 μg(17 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C2.5 mg(3 %)
Potassium33.53 mg(1 %)
Calcium70.73 mg(7 %)
Magnesium14.86 mg(5 %)
Iron1.33 mg(9 %)
Iodine13.06 μg(7 %)
Zinc0.17 mg(2 %)
Saturated fatty acids2.23 g
Cholesterol35.83 mg
Author of this recipe:
How healthy are the main ingredients?
lemon

Ingredients

for
12
For the cupcakes
2 ¼ cups
0.333 cup
2 teaspoons
½ teaspoon
2
½ cup
superfine caster sugar
cup
½ cup
1
unwaxed lemon (finely grated zest)
For the meringue
2
½ cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases or cups in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil and soured cream and mix well.
4.
Stir in the dry ingredients and lemon zest until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes.
6.
For the meringue: whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.
7.
Spoon the meringue into a piping bag with a star or shell nozzle and pipe on top of the cakes.
8.
Return the cupcakes to the oven for 5-7 minutes, until the meringue is set and just tinged golden-brown. Place on a wire rack to cool completely.
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