Mini Honey Pear Cakes
Mini Honey Pear Cakes - Juicy mini size bites!
Healthy, because
Even smarter
Nutritional values
Spelt Flour with type 1050 has a high degree of grinding and therefore provides a lot of filling fiber, all kinds of B vitamins and minerals. Yogurt provides us with a lot of calcium. The mineral is important for strong bones and teeth.
If you like, you can also prepare the muffins with apple slices instead of pear slices and vary the taste easily. Replace also the vanilla with cinnamon, because this fits perfectly to the taste of the apples.
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 125 mg | (3 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 5 Tbsps Canola oil
- 1 Tbsp Canola oil (to grease the molds)
- 3 ozs whole cane sugar
- 1 organic lemon
- 1 Pear
- 2 eggs
- 2 generous pinches Vanilla powder (or 1 tsp vanilla extract)
- 6 ¾ ozs low fat Yogurt
- 8 ⅘ ozs whole spelt flour
- 1 tsp Baking powder
- 3 Tbsps honey
Kitchen utensils
Preparation steps
Grease the cups of the muffin baking tin with 1 tablespoon of oil. Remove 1 tablespoon of the sugar and sprinkle over the bottom. Rinse the lemon with hot water, rub dry, grate the zest and squeeze out the juice.
Peel the pear and cut horizontally into 12 slices, each about 1/4-inch thick, removing seeds; if necessary, cut or prick to fit bottoms of wells (save and use leftovers elsewhere). Brush pear slices with lemon juice and place in wells.
Beat eggs with oil, remaining sugar, vanilla powder, lemon zest and yogurt. In a mixing bowl, mix flour with baking powder. Then stir in the egg mixture briskly and pour onto the pear slices.
Bake the pear muffins in a preheated oven at 180 °C / 350 °F on the middle rack of the oven for approx. 25 minutes until golden brown (test with toothpicks). Remove and allow to cool for approx. 10 minutes. Carefully turn out of the tray and drizzle pear cakes with honey before serving.
