Little Nutty Cupcakes

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Little Nutty Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
265
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein4.06 g(4 %)
Fat13.25 g(11 %)
Carbohydrates33.19 g(22 %)
Sugar added12.57 g(50 %)
Roughage0.33 g(1 %)
Vitamin A17.29 mg(2,161 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.12 mg(18 %)
Vitamin B₆0.02 mg(1 %)
Folate54.88 μg(18 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C0 mg(0 %)
Potassium46.04 mg(1 %)
Calcium125.49 mg(13 %)
Magnesium6.07 mg(2 %)
Iron1.39 mg(9 %)
Iodine7.34 μg(4 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.56 g
Cholesterol15.6 mg

Ingredients

for
24
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
½ cup Walnut (chopped)
How healthy are the main ingredients?
Walnutegg
Product recommendation
Suggested variation; try adding 75 g stoned, chopped dates to the muffin mixture.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder and sugar in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds and sprinkle with chopped walnuts, then bake in the oven for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
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