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Muffins for Kids

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Muffins for Kids
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
452
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein11.3 g(12 %)
Fat20.9 g(18 %)
Carbohydrates56.22 g(37 %)
Sugar added11.17 g(45 %)
Roughage4.93 g(16 %)
Vitamin A176.62 mg(22,078 %)
Vitamin D0.86 μg(4 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate37.87 μg(13 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C0 mg(0 %)
Potassium128.43 mg(3 %)
Calcium135.22 mg(14 %)
Magnesium8.11 mg(3 %)
Iron3.08 mg(21 %)
Iodine10 μg(5 %)
Zinc0.28 mg(4 %)
Saturated fatty acids10.61 g
Cholesterol74.36 mg
Author of this recipe:

Ingredients

for
12
For the multigrain cereal muffins
2 cups
rolled oats (plus extra for topping)
¼ cup
1 cup
½ cup
0.333 cup
1
medium egg
¾ cup
1 teaspoon
½ teaspoon
For the oatmeal raisin muffins
2 ¼ cups
rolled oats (plus extra for topping)
1 cup
½ cup
0.333 cup
1
medium egg
¾ cup
1 teaspoon
½ teaspoon
½ cup

Preparation steps

1.
For the multigrain cereal muffins:
2.
Mix together the oats, flax seeds, and buttermilk, and set aside for 1 hour.
3.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Line a 12-hole muffin tin with cases. Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg until blended.
4.
Sift together the flour, baking powder, and bicarbonate of soda. Gently stir into the butter mixture, alternately with the oat mixture.
5.
Spoon into the paper cases and sprinkle the tops lightly with rolled oats. Bake for 20 - 25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the oatmeal raisin muffins:
7.
Mix together the oats and buttermilk, and set aside for 1 hour.
8.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Line a 12-hole muffin tin with cases. Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg until blended.
9.
Sift together the flour, baking powder, and bicarbonate of soda. Gently stir into the butter mixture, alternately with the oat mixture. Fold in the raisins.
10.
Spoon into the paper cases and sprinkle the tops lightly with rolled oats. Bake for 20 - 25 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.