Parsnip Raisin Muffins

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Parsnip Raisin Muffins
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
258
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie258 cal.(12 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates31 g(21 %)
Sugar added7 g(28 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin K2 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C12 mg(13 %)
Potassium299 mg(7 %)
Calcium61 mg(6 %)
Magnesium18 mg(6 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids7.6 g
Uric acid26 mg
Cholesterol66 mg
Complete sugar14 g

Ingredients

for
12
Ingredients
300 grams Parsnips
70 grams raisins
1 Orange
200 grams Sour cream
250 grams Pastry flour
½ packet Baking powder
120 grams butter
120 milliliters Maple syrup
1 pinch salt
2 eggs
12 Baking cups
How healthy are the main ingredients?
ParsnipSour creamMaple syrupraisinsOrangesalt

Preparation steps

1.

Peel and finely grate the parsnips and gently pat dry with a towel. Rinse the orange in warm water and pat dry. Grate the peel finely, squeeze out the juice and mix both with the sour cream. Combine the flour and the baking powder and sieve.

2.

Preheat the oven to 180°C (approximately 350°F). Fill the wells of the muffin tin with the paper baking cups.

3.

Instead of using paper baking cups, you can grease the muffin tin.

4.

In a bowl, beat the butter with the maple syrup and salt until fluffy. Gradually beat in the eggs. One tablespoon at a time, add in the sour cream mixture and the flour mixture, alternating between the two. Finally add in the parsnip and raisins. Fill the wells of the muffin tin with the finished batter and bake for about 35 minutes, reducing the temperature to 150°C (approximately 300°F) after 10 minutes. Remove and let cool.