Mini Blueberry Cakes
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
177
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 81 mg | (2 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cup butter (softened)
- ⅓ cup sugar
- 3 eggs
- 1 cup all-purpose flour
- 2 tsps Baking powder
- 1 cup Blueberries
- ½ cup Almond flour
Preparation
Kitchen utensils
1 Small pot, 1 Small bowl, 1 Small plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Grill pan, 1 Rubber spatula, 1 Whipped cream dispenser
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease a 12 hole muffin pan or line with paper cases.
2.
Beat together the butter and sugar until pale and fluffy then beat in 2 of the eggs.
3.
Fold in the flour and baking powder, mix throughly then fold in the blueberries.
4.
Spoon the mixture into the prepared muffin pan. Beat the remaining egg, brush the tops of the muffins and scatter over the ground almonds.
5.
Bake in the oven for 15-20 minutes or until the muffins are risen and golden brown.
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