Raspberry Muffins
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 100 grams softened butter
- 120 grams sugar
- 1 egg
- 250 grams Pastry flour
- 50 grams ground almonds
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 275 grams sour Whipped cream
- 200 grams Raspberries (fresh or frozen)
- 1 Muffin tin
- 12 Baking cups
Preparation steps
1.
Rinse the raspberries and pat dry.
2.
Beat the butter and sugar until creamy. Stir in the egg. Mix the flour, almonds, salt, baking powder, baking soda and sour cream into the butter mixture.
3.
Line a muffin tin with paper cups. Pour in half of the batter. Spread some raspberries on the batter and top with the remaining batter. Bake for about 25 minutes at 180°C (approximately 350°F). Remove from the oven and cool slightly. Remove from the pan and cool on a wire rack. Sprinkle with powdered sugar, if desired. Serve garnished with raspberries.
