Raspberry Muffins

4.25
Average: 4.3 (4 votes)
(4 votes)
Raspberry Muffins
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Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
280
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein6 g(6 %)
Fat13 g(11 %)
Carbohydrates34 g(23 %)
Sugar added11 g(44 %)
Roughage3.5 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1 mg(8 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4 mg(4 %)
Potassium194 mg(5 %)
Calcium35 mg(4 %)
Magnesium43 mg(14 %)
Iron3.6 mg(24 %)
Iodine3 μg(2 %)
Zinc1.4 mg(18 %)
Saturated fatty acids7.6 g
Uric acid45 mg
Cholesterol66 mg
Complete sugar14 g

Ingredients

for
12
Ingredients
140 grams butter
400 grams Spelt flour
2 tsps Baking powder
1 pinch Iodized salt
120 grams brown sugar
180 grams Raspberries (fresh or frozen)
2 medium eggs
100 milliliters milk
powdered sugar (for dusting)
butter (for the pan)
How healthy are the main ingredients?
Spelt flourRaspberrysugaregg

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Melt the butter in a small saucepan over low heat. Remove from the heat and let cool.

2.

Mix the flour, baking powder, salt, sugar and raspberries. Mix well and form a well in the center.

3.

Beat the eggs with the milk. Pour the egg mixture and melted butter into the well. Stir well.

4.

Grease the wells of a muffin tin with butter. Pour the batter into the tin.

5.

Bake for 25-30 minutes. Serve dusted with powdered sugar.

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