Sweet Seeded Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 kcal | (16 %) | ||
| Protein | 4.76 g | (5 %) | ||
| Fat | 16.9 g | (15 %) | ||
| Carbohydrates | 44.12 g | (29 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 0.27 g | (1 %) |
more nutritional values
| Vitamin A | 18.99 mg | (2,374 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.64 mg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.31 mg | (19 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 57.35 μg | (19 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 0.46 μg | (1 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 0.11 mg | (0 %) | ||
| Potassium | 110.19 mg | (3 %) | ||
| Calcium | 179.92 mg | (18 %) | ||
| Magnesium | 13.2 mg | (4 %) | ||
| Iron | 1.45 mg | (10 %) | ||
| Iodine | 7.34 μg | (4 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 5.05 g | |||
| Cholesterol | 19.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- ¾ cup superfine caster sugar
- ⅔ cup white chocolate (chopped)
- 1 tablespoon Poppy seeds
- To decorate
- ⅔ cup white chocolate (chopped)
- 1 tablespoon Poppy seeds
How healthy are the main ingredients?
egg
Product recommendation
Suggested variation; for extra tall muffins, put mini muffin papers in the bottom of oiled dariole moulds. Alternatively, bake the mixture in mini loaf tins.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar, white chocolate and poppy seeds in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
5.
To decorate, melt the white chocolate in a microwave or bain marie and spoon over the muffins. Sprinkle with poppy seeds then leave the chocolate to set.
Current Recipe Search
