Pear Muffins
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
311
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 111 mg | (3 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 Pear (350 grams)
- 2 Tbsps lemon juice
- 150 grams butter
- 300 grams Pastry flour
- 125 grams sugar
- 1 packet Vanilla sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1 tsp Baking powder
- 2 eggs
- 125 milliliters milk
- Ingredients
- 24 Paper cupcake liners
- butter
- 2 Tbsps lingonberry (from a jar)
- 200 milliliters Whipped cream
- mint
Preparation steps
1.
Combine 2 paper cups and place on a baking sheet.
2.
Peel the pear, quarter, remove the core and cut into thin slices. Drizzle the pear with lemon juice. Melt the butter and let cool.
3.
Mix the flour, sugar, vanilla sugar, salt, cinnamon and baking powder. Beat the butter, eggs and milk. Gradually stir in the flour mixture. Quickly fold in the pear pieces.
4.
Pour the batter into the paper cups. Bake for 20-25 minutes at 200°C (approximately 400°F). Remove from the oven and let cool.
5.
Drain the lingonberries. Whip the cream until stiff. Fold in the lingonberries. Spread the cream on the muffins. Serve decorated with mint.
