Light Autumn Fruit Cakes

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Light Autumn Fruit Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
161
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie161 kcal(8 %)
Protein5.46 g(6 %)
Fat9.36 g(8 %)
Carbohydrates16.19 g(11 %)
Sugar added8.62 g(34 %)
Roughage1.82 g(6 %)
Vitamin A43.64 mg(5,455 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.12 mg(9 %)
Folate30.66 μg(10 %)
Pantothenic acid0.25 mg(4 %)
Biotin15.27 μg(34 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C5.32 mg(6 %)
Potassium181.77 mg(5 %)
Calcium37.22 mg(4 %)
Magnesium33.03 mg(11 %)
Iron0.53 mg(4 %)
Iodine15 μg(8 %)
Zinc0.52 mg(7 %)
Saturated fatty acids1.95 g
Cholesterol43.75 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1
small zucchini (grated and drained)
1
small Apple (peeled, cored and finely chopped)
½ cup
Nut butter (almond or peanut)
¼ cup
2
small eggs
½ teaspoon
2 teaspoons
ground cinnamon
¼ teaspoon
grated Nutmeg
1 pinch
How healthy are the main ingredients?
zucchiniApplehoneyeggcinnamonNutmeg

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6-8 muffin tins.
2.
Put all the ingredients in a mixing bowl and mix thoroughly.
3.
Spoon into the tins and bake for 25-30 minutes until golden brown. Place on a wire rack to cool completely.