Simple Berry Muffin
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 101 mg | (3 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup butter
- ¾ cup sugar
- 1 Tbsp grated lemon zest
- 2 eggs
- 1 tsp vanilla extract
- 1 pinch salt
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup milk
- 2 cups fresh Raspberries
Preparation
Kitchen utensils
1 Measuring cups, 1 Teaspoon, 1 Large knife, 1 Cutting board, 1 Grill pan, 1 Brush, 1 Pot mit Deckel, 1 Slotted spatula, 1 Wooden spoon
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the lemon zest, eggs, vanilla and salt.
3.
Sift in the flour and baking powder and stir into the creamed mixture alternately with the milk.
4.
Gently fold in the raspberries.
5.
Spoon the mixture into the paper cases and bake for about 20-30 minutes until golden and risen.
6.
Cool in the tins for a few minutes then place on a wire rack to cool completely.
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