Mini Fruit Sponges
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the muffins
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup caster sugar
- 2 eggs (separated)
- 8 Tbsps sunflower oil
- 6 Tbsps milk
- ½ unwaxed lemon (juice and finely grated zest)
- 1 ½ cups Red currant
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour and baking powder into a mixing bowl.
3.
Whisk together the sugar, egg yolks, oil, milk, lemon juice and zest until smooth. Stir into the flour.
4.
Whisk the egg whites until stiff and gently fold into the mixture until just combined. Stir in the redcurrants. Spoon into the paper cases.
5.
bake for 15-20 minutes until golden and cooked through. Place on a wire rack to cool completely.
