Parsnip Raisin Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 180°C (approximately 350°F). Fill the wells of the muffin tin with the paper baking cups.
Instead of using paper baking cups, you can grease the muffin tin.
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.
