Raspberry and Sour Cream Cakes

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Raspberry and Sour Cream Cakes
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Health Score:
Health Score
5,2 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
233
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein3.43 g(4 %)
Fat12.71 g(11 %)
Carbohydrates25.95 g(17 %)
Sugar added8.99 g(36 %)
Roughage0.89 g(3 %)
Vitamin A114.53 mg(14,316 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate38.26 μg(13 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C3.58 mg(4 %)
Potassium41.86 mg(1 %)
Calcium100.24 mg(10 %)
Magnesium7.27 mg(2 %)
Iron1.01 mg(7 %)
Iodine5 μg(3 %)
Zinc0.19 mg(2 %)
Saturated fatty acids8 g
Cholesterol52.71 mg
Author of this recipe:
How healthy are the main ingredients?
Raspberry

Ingredients

for
12
For the dough
½ cup
soft butter
½ cup
1
medium egg
1 ⅔ cups
2 ½ teaspoons
½ teaspoon
1.333 cups
1.333 cups
Raspberries (defrosted if frozen)
To decorate
1 tablespoon

Preparation steps

1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Butter the cups in the muffin pan. Beat the butter with the sugar until creamy, then beat in the egg. Mix the flour, a pinch of salt, baking powder and baking soda. Stri the flour mixture and the sour cream into the butter/egg mixture and beat until the dry ingredients are moist. Fold in the raspberries.
3.
Spoon the dough into the muffin pan and bake on the middle shelf for 20-25 minutes until golden brown. Test with a wooden toothpick - if it comes out clean, the muffins are done. Let cool 5 minutes in the pan, then let cool completely on a wire rack.
4.
Dust with confectioners' sugar to serve.