Raspberry Muffins
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 193 mg | (5 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 50 grams low-fat butter
- 125 grams powdered sugar
- 300 grams Pastry flour
- ½ pkg Baking powder
- 2 eggs
- 1 pinch salt
- 1 Lime (juiced and zested)
- 300 grams fresh Raspberries
- 150 grams Buttermilk
- 50 grams white Couverture
- 12 Raspberries
Preparation steps
1.
Line a muffin tin with paper cups. Melt the butter. Rinse the raspberries and pat dry. Mix the powdered sugar, flour, salt and baking powder. Mix the eggs, buttermilk, butter, lime juice and lime zest. Fold in the flour mixture and raspberries. Pour the batter into the muffin tin. Bake for about 30 minutes at 200°C (approximately 400°F). Remove from the oven and cool on a wire rack.
2.
Melt the white chocolate over a hot water bath. Pour the chocolate into a pastry bag and decorate the muffins. Top each muffin with a raspberry, let dry and serve.
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