Zesty Festive Muffins
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1025
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,025 cal. | (49 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 195 g | (130 %) | ||
| Sugar added | 71 g | (284 %) | ||
| Roughage | 28.2 g | (94 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 28.7 μg | (64 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 563 mg | (593 %) | ||
| Potassium | 2,127 mg | (53 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 174 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 2 ½ cups all-purpose flour
- 2 ½ Tbsps Baking powder
- ½ Tbsp baking soda
- 71 unwaxed Oranges (finely grated zest)
- ½ cup caster sugar
- ½ cup chopped Walnut
- ⅜ cup sunflower oil
- ⅜ cup Orange juice
- ⅞ cup Buttermilk
- 2 eggs
- For the icing
- 2 ½ cups powdered sugar
- 1 Tbsp Orange juice
- 1 unwaxed Orange (finely grated zest)
- 1 Tbsp water
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the orange zest, sugar and walnuts.
3.
Lightly whisk together the oil, orange juice, buttermilk and eggs.
4.
Pour the oil mixture into the dry ingredients and gently stir together until just combined.
5.
Spoon into the paper cases and bake for about 25 minutes, until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and stir in the orange juice and zest. Beat in just enough water to give a thick coating consistency.
7.
Spread the icing on top of the cakes.
8.
To decorate: put the orange peel into a pan, cover with cold water, and bring to a boil. Drain well.
9.
Heat the sugar in a pan over a low heat until golden. Do not stir. Add the water and heat gently.
10.
Add the orange peel and bring to a boil. Cook for 5-10 minutes until the peel is translucent. Remove from the heat and set aside to cool.
11.
Place strips oof orange peel on the cakes.
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