Redcurrant Muffins with Meringue Topping

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Redcurrant Muffins with Meringue Topping
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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
314
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein4.73 g(5 %)
Fat12.56 g(11 %)
Carbohydrates47.3 g(32 %)
Sugar added26.41 g(106 %)
Roughage1.79 g(6 %)
Vitamin A36.01 mg(4,501 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.04 mg(3 %)
Folate46.06 μg(15 %)
Pantothenic acid0.15 mg(3 %)
Biotin2.71 μg(6 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C17.57 mg(18 %)
Potassium150.21 mg(4 %)
Calcium81.9 mg(8 %)
Magnesium11.15 mg(4 %)
Iron1.4 mg(9 %)
Iodine17.78 μg(9 %)
Zinc0.26 mg(3 %)
Saturated fatty acids1.61 g
Cholesterol35.91 mg

Ingredients

for
10
For the redcurrant puree
2 cups Red currant
cup water
¼ cup powdered sugar
For the cupcakes
1 ½ cups all-purpose flour
2 teaspoons Baking powder
cup superfine caster sugar
2 eggs (separated)
8 tablespoons sunflower oil
6 tablespoons milk
½ unwaxed lemon (juice and finely grated zest)
1 ½ cups Red currant
For the meringue
2 egg whites
½ cup superfine caster sugar
How healthy are the main ingredients?
egglemon

Preparation steps

1.
For the redcurrant puree: put the redcurrants and water in a pan. Bring to a simmer and cook for 5-10 minutes, until soft and pulpy.
2.
Rub through a sieve, to remove the skins and pips, and while still warm sift in the icing sugar and stir to dissolve. Set aside to cool completely.
3.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
4.
Sift the flour and baking powder into a mixing bowl.
5.
Whisk together the sugar, egg yolks, oil, milk, lemon juice and zest until smooth. Stir into the flour until blended.
6.
Spoon into the paper cases and bake for 15-20 minutes until golden and risen. Leave in the tin.
7.
For the meringue: whisk the egg whites until they stand in soft peaks. Gradually whisk in the sugar until the mixture is stiff. Add 3 tablespoons of the fruit puree and gently swirl it through to marble.
8.
Spread any remaining fruit puree on top of the cakes.
9.
Spoon the meringue on top of the cupcakes. Return the cupcakes to the oven for 5-7 minutes, until the meringue is set. Place the cakes on a wire rack to cool completely.