Cherry Walnut Muffins
Cherry Walnut Muffins - Healthy muffins studded with sour cherries
Healthy, because
Even smarter
Nutritional values
Only 4 grams of fat per cake - this is a peak value in the positive sense, which muffins hardly ever reach otherwise. The walnuts in the batter protect the good HDL cholesterol from oxidative damage and ensure a favourable fatty acid profile in the blood. Thanks to the preparation with wholemeal flour, even a muffin is pleasantly filling.
When the cherries are ripe in summer, you should not miss the chance to bake the muffins with plump fresh fruit. The small quantity can be freed from the stones in no time at all with a handy hand stone.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 149 mg | (4 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 11 ozs Vanilla yogurt
- 2 medium eggs
- 5 ozs cane sugar
- 5 ozs Pastry flour
- 5 ozs Whole wheat flour
- 2 tsps Baking powder
- 2 ozs Walnut
- 4 ozs Sour cherry
Kitchen utensils
Preparation steps
Beat the vanilla yogurt, eggs and sugar thoroughly with a hand mixer in a bowl.
Whisk together both flours and the baking powder, then sift through a sieve into the yogurt mixture and stir briefly to combine.
Coarsely chop the walnuts with a large knife. Stir into the batter along with the frozen cherries. Line 12 wells of a standard muffin tin with baking cups, then fill each with batter, dividing evenly.
Bake in a preheated oven at 180°C / 350°F / convection 325°F until golden brown on top, about 30 minutes. Cool on a wire rack and serve.
