Pecan and Dried Fruit Cupcakes

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Pecan and Dried Fruit Cupcakes
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
337
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie337 cal.(16 %)
Protein5 g(5 %)
Fat23 g(20 %)
Carbohydrates27 g(18 %)
Sugar added3 g(12 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.5 mg(46 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C1 mg(1 %)
Potassium277 mg(7 %)
Calcium50 mg(5 %)
Magnesium38 mg(13 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.5 g
Uric acid9 mg
Cholesterol50 mg
Complete sugar17 g

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
How healthy are the main ingredients?
Datehoneycinnamonegg

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.

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