Orange Poppy Seed Muffins
(2 votes)
(2 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 347 mg | (35 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 250 grams Pastry flour
- ½ packet Baking powder
- 1 generous pinch baking soda
- 2 Oranges
- 250 grams Poppy seeds
- 100 grams brown sugar
- 1 pinch salt
- 5 Tbsps vegetable oil
- 200 grams Whipped cream
- 2 eggs
Preparation steps
1.
Fill the wells of a muffin tin with paper baking cases, preheat oven to 170°C (approximately 340°F). Mix together the flour, baking soda and baking powder. Peel the orange and remove the white inner skins. Separate the orange wedges and cut into pieces. Mix together the poppy seeds, sugar, salt, oil and sour cream.
2.
Add eggs and mix. Stir in the flour mixture, then add the orange pieces. Pour the batter into the muffin tin. Bake on the center rack of the oven for about 30 minutes, or until golden brown. Cool on a wire rack, then serve.
