Mini Nut Cakes
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
