Mini Nut Cakes

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Mini Nut Cakes
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Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
211
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie211 cal.(10 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates19 g(13 %)
Sugar added7 g(28 %)
Roughage1.9 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin K5.1 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0 mg(0 %)
Folate19 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium155 mg(4 %)
Calcium44 mg(4 %)
Magnesium29 mg(10 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.7 g
Uric acid9 mg
Cholesterol65 mg
Complete sugar8 g

Ingredients

for
12
For the dough
½ cup milk
½ cup marzipan paste
¼ cup soft butter
3 medium eggs
1.333 cups all-purpose flour
1 pinch salt
2 tsps Baking powder
½ tsp baking soda
1 cup ground Pistachio
0.333 cup sugar
1 tsp vanilla extract
How healthy are the main ingredients?
Pistachiosugareggsalt

Preparation steps

1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Butter the muffin pan. Warm the milk in a small saucepan and stir in the marzipan paste. Pour into a mixing bowl. Add the soft butter and stir in the eggs. In another bowl, mix the flour with the salt, baking powder and baking soda. Add the pistachios, sugar and vanilla extract. Beat the dry ingredients quickly into the egg mixture until they are moist. Spoon the dough into the muffin pan.
3.
Bake on the middle shelf for 20-25 minutes until golden brown. Test with a wooden toothpick: if it comes out clean, the muffins are done. Let rest for 5 minutes in the pan, then turn out onto a wire rack to cool completely.

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