Two Nut Cupcakes
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup shelled, unsalted Pistachio
- ½ cup shelled Hazelnuts
- ½ cup butter
- 1.333 cups Whole milk
- 1 ⅔ cups all-purpose flour
- 1 ½ tsps Baking powder
- ⅔ cup sugar
- 1 pinch salt
- 2 large eggs
Preparation steps
1.
Coarsely grind the hazelnuts and pistachios.
2.
Cut the butter into small chunks and place in a mixing bowl to soften.
3.
Pour the milk into a pan and warm over a low heat.
4.
Mix together the sieved flour, the baking powder, the sugar and the salt.
5.
Separate the eggs and add the yolk to the mixing bowl. Stir well, slowly introducing the warm milk, a little at a time, until you get an even texture.
6.
Cover with a cloth and leave to stand for 2 hours.
7.
Preheat the oven to 200°C | 400F | gas 6. Brush some paper cases with melted butter.
8.
Add the softened butter and two thirds of the nuts to the mixture and mix well.
9.
Beat the egg whites until stiff and gently add them to the other ingredients.
10.
Pour the mixture into the cases and sprinkle with crushed hazelnuts and pistachios. - Place in the oven and cook for about 20 minutes.
11.
Check to see if they are cooked using the tip of a thin knife; it should come out clean. Leave to cool before serving.
