Parsnip-Orange Muffins with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 309 mg | (8 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams Parsnips
- 100 grams whole almonds
- 1 organic Orange
- 200 grams Sour cream
- 250 grams Pastry flour
- ½ packet Baking powder
- 120 grams butter
- 120 milliliters Maple syrup
- salt
- 2 eggs
Preparation steps
Peel and finely grate the parsnips. Squeeze in a cloth to get rid of excess moisture. Toast the almonds in a dry skillet, cool slightly and cut into slivers. Rinse the orange in hot water and pat dry. Finely zest the orange and squeeze out the juice. Mix the orange zest and juice with the sour cream. Sift the flour and the baking powder together.
Preheat the oven to 180°C (approximately 350°F). Grease a muffin tin with butter or line with paper baking cups. Melt the butter in a bowl and mix with the maple syrup and a pinch of salt until frothy. Gradually add the eggs and stir to combine. Then add the flour mixture alternately with the sour cream mixture and stir.
Fold the parsnips and almonds into the batter. Divide the batter into the muffin tin and bake for 20-25 minutes in the preheated oven. Take the muffins out of the oven, cool slightly, and remove from the muffin tin. Serve warm.
