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Wholemeal Fruit Cakes

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Wholemeal Fruit Cakes
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
182
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie182 kcal(9 %)
Protein4.35 g(4 %)
Fat6.31 g(5 %)
Carbohydrates28.52 g(19 %)
Sugar added8.64 g(35 %)
Roughage2.3 g(8 %)
Vitamin A37.95 mg(4,744 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.43 mg(12 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.08 mg(6 %)
Folate32.3 μg(11 %)
Pantothenic acid0.21 mg(4 %)
Biotin2.29 μg(5 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.58 mg(1 %)
Potassium144.68 mg(4 %)
Calcium85.94 mg(9 %)
Magnesium31.36 mg(10 %)
Iron1.34 mg(9 %)
Iodine15 μg(8 %)
Zinc0.46 mg(6 %)
Saturated fatty acids0.84 g
Cholesterol43.75 mg
Author of this recipe:

Ingredients

for
12
Ingredients
1 ounce
¾ cup
¾ cup
½ cup
light brown sugar (scant)
1 tablespoon
3
2 tablespoons
¼ cup
¾ cup
½ cup
½ cup
To serve
cranberry preserve

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Put all the dry ingredients, except the cranberries and raisins into a mixing bowl and stir to combine.
3.
Whisk together the eggs, syrup, oil, soya milk and vanilla until blended. Stir into the dry ingredients until just combined. Stir in the cranberries and raisins.
4.
Spoon into the tins and bake for 20-25 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
Serve with cranberry preserves.