Yeast Nut Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 111 mg | (3 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a 12-cup muffin tin with paper liners.
Sieve the flour into a bowl, make a well in the center.
In a bowl, whisk the yeast with the sugar and half of the lukewarm milk, add to the bowl and mix to combine. Dust with a little flour, cover and let stand in a warm place for 15 minutes.
Stir in the salt, the egg and oil and knead to a smooth dough. Cover and let stand in a warm place until the dough has almost doubled in volume, about 30 minutes.
Divide the mixture evenly among the wells of the muffin tin and let rise 15 minutes.
In a small bowl, whisk together the egg yolk and milk and brush the tops of the muffins. Sprinkle the pistachios over and bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes.
Let cool 5 minutes in the tin, then remove and serve warm.
