Mixed Berry Muffins

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Mixed Berry Muffins
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Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
199
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie199 cal.(9 %)
Protein3 g(3 %)
Fat5 g(4 %)
Carbohydrates34 g(23 %)
Sugar added23 g(92 %)
Roughage1.1 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.5 mg(4 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.8 mg(7 %)
Vitamin B₆0 mg(0 %)
Folate12 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C6 mg(6 %)
Potassium85 mg(2 %)
Calcium33 mg(3 %)
Magnesium7 mg(2 %)
Iron0.5 mg(3 %)
Iodine2 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids3 g
Uric acid9 mg
Cholesterol48 mg
Complete sugar24 g

Ingredients

for
12
Ingredients
2 eggs
¼ cup butter (melted)
¾ cup milk
1 tsp vanilla extract
1 ¼ cups all-purpose flour
¼ cup sugar
2 tsps Baking powder
0.643 cup Red currant
0.643 cup Blueberries
Decoration
1 cup powdered sugar
1 Tbsp hot water
pink Food coloring
How healthy are the main ingredients?
Blueberrysugaregg

Preparation steps

1.
Heat the oven to 400ºF/200ºC/Gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix together the eggs, butter, milk and vanilla.
3.
Sift the flour, salt and baking powder into a mixing bowl and add the egg mixture. Stir gently with a fork until just combined. Fold in the redcurrants and blueberries.
4.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm.
5.
Leave in the tins for 5 minutes then place on a wire rack to cool.
6.
For the decoration: Sift the confectioners’ (icing) sugar into a bowl and gradually beat in the hot water and a few drops of colouring. Drizzle over the cold muffins and leave to set.

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