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Nut, Oat, and Fruit Cakes

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Nut, Oat, and Fruit Cakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
187
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie187 kcal(9 %)
Protein6.48 g(7 %)
Fat6.79 g(6 %)
Carbohydrates25.93 g(17 %)
Sugar added4.66 g(19 %)
Roughage1.98 g(7 %)
Vitamin A39.31 mg(4,914 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate23.44 μg(8 %)
Pantothenic acid0.11 mg(2 %)
Biotin3.61 μg(8 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3.54 mg(4 %)
Potassium137.98 mg(3 %)
Calcium192.14 mg(19 %)
Magnesium21.22 mg(7 %)
Iron1.77 mg(12 %)
Iodine3.6 μg(2 %)
Zinc0.35 mg(4 %)
Saturated fatty acids2.23 g
Cholesterol7.47 mg
Author of this recipe:

Ingredients

for
6
muffins
½ cup
½ cup
1 tablespoon
cup
¼ cup
1 tablespoon
chopped Pecan
1
½ cup
¼ cup
chopped Strawberries
3 tablespoons
sliced almonds

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases (or line with greaseproof paper) in 6 muffin tins.
2.
Stir together the oats, flour, baking powder and brown sugar in a mixing bowl.
3.
Mix together the raisins, pecans, egg white, milk and strawberries and stir into the dry mixture until just combined.
4.
Divide the mixture between the paper cases and sprinkle with almonds.
5.
Bake for 15-20 minutes until browned and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
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