Pecan and Dried Fruit Cupcakes
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
15
- Ingredients
- ½ cup water
- 11 ozs dried Date (pitted)
- 1 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- 1 ½ tsps ground cinnamon
- ¾ cup cream (48% fat)
- ½ cup sunflower oil
- 3 eggs
- 1 cup chopped Pecan
- 4 Tbsps clear honey
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Place 12-15 paper cases in a muffin tin.
2.
Put the water and dates in a food processor or blender and blend until smooth. Tip into a mixing bowl.
3.
Sift in the flour, baking powder and cinnamon. Add the cream and mix well until combined.
4.
Whisk the oil and eggs with an electric whisk until foamy. Gradually whisk into the date mixture until just combined.
5.
Spoon into the paper cases and sprinkle with chopped pecans.
6.
Bake for 20-25 minutes until risen and firm. Spoon over a little honey while the muffins are hot. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
