Red Berry Mini Cakes
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
229
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 5 ozs fresh or frozen Red currant
- ¼ cup powdered sugar (plus extra for dusing)
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup caster sugar
- 1 unwaxed Orange (finely grated zest and juice)
- 1 large egg
- 1 cup milk
- ¼ cup butter (melted)
Preparation
Kitchen utensils
1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Grilling tongs, 1 Brush, 1 Grill, 1 Citrus juicer, 1 Aluminum foil
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2.
Toss the redcurrants in the icing sugar, to coat.
3.
Sift the flour and baking powder into a mixing bowl. Stir in the sugar, orange zest and redcurrants.
4.
Whisk together the orange juice, egg, milk and melted butter. Add to the dry ingredients and gently stir until just combined.
5.
Spoon into the tins and bake for 15-20 minutes until well risen and firm. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Sift over a little icing sugar just before serving.
