Carrot Oatmeal Muffins
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
365
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the batter
- 1 carrot (about 150 grams)
- 125 grams soft butter
- 200 grams sugar
- 1 pinch salt
- 3 medium eggs
- 250 grams Pastry flour
- 2 tsps Baking powder
- 150 grams fine Oats
- 5 Tbsps milk
- For the topping
- 1 medium egg white (M)
- 200 grams powdered sugar
- Food coloring
- almonds (for garnish)
Preparation steps
1.
For the batter, peel and finely grate the carrot.
2.
Beat the butter, sugar, eggs and salt until creamy. Mix the flour and baking powder. Gradually stir the flour mixture, oats and milk into the batter. Fold in the grated carrot.
3.
Line a muffin tin with paper cups and pour in the batter. Bake for about 35 minutes at 175°C (approximately 350°F). Remove from the oven and let cool on a wire rack.
4.
For the topping, beat the egg white until semi-rigid. Sift the powdered sugar and mix with the egg white. Use food coloring to dye the icing the desired color. Coat the muffins with the icing and serve garnished with almonds.
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