Stem Ginger Muffins with Chantilly Cream

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Stem Ginger Muffins with Chantilly Cream
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Health Score:
Health Score
5,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
399
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein5.01 g(5 %)
Fat26.52 g(23 %)
Carbohydrates35.54 g(24 %)
Sugar added18.6 g(74 %)
Roughage0.04 g(0 %)
Vitamin A293.2 mg(36,650 %)
Vitamin D1.09 μg(5 %)
Vitamin E2.36 mg(20 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.03 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate55.84 μg(19 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.59 μg(1 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C0.16 mg(0 %)
Potassium60.59 mg(2 %)
Calcium104.94 mg(10 %)
Magnesium6.94 mg(2 %)
Iron1.09 mg(7 %)
Iodine24 μg(12 %)
Zinc0.22 mg(3 %)
Saturated fatty acids16.07 g
Cholesterol129.17 mg
Author of this recipe:
How healthy are the main ingredients?
ginger

Ingredients

for
12
For the muffins
1 cup
1 cup
superfine caster sugar
2 cups
4
½ teaspoon
2 teaspoons
1 teaspoon
1 piece
crystallized ginger (finely chopped)
For the vanilla cream
1.333 cups
cream (48% fat)
3 tablespoons
1 teaspoon

Preparation steps

1.
For the muffins: heat the oven to 180°C ( 160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Put the butter, sugar and flour in a mixing bowl. Add the eggs, baking powder and spices.
3.
Beat with an electric whisk until smooth and creamy. Stir in the stem ginger.
4.
Spoon the mixture into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the vanilla cream: whisk together all the ingredients until thick but not stiff. Spoon or pipe on top of the cakes.