Fruit Crisp Muffins
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
334
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 149 mg | (4 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 3 cups all-purpose flour
- 4 tsps Baking powder
- 1 cup caster sugar (scant)
- 1 lemon (finely grated zest)
- ⅔ cup pitted, sweet Cherries (fresh or frozen)
- 2 eggs
- 1 cup milk
- 0.333 cup butter (melted)
- ¾ cup cream cheese
- ⅙ cup Almond flour
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 deep bowl, 1 Measuring cups, 1 Immersion blender
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F gas 6. Line a 12 hole muffin tin with paper muffin cases.
2.
Sieve the flour and baking powder into a large bowl. Add 125g sugar, the lemon zest and the cherries. Stir together to coat the cherries in the flour.
3.
Crack the eggs into a jug and add the milk and 75g melted butter and mix together with a fork.
4.
Pour the liquid ingredients into the dry.
5.
Put the cream cheese into a bowl and mix in 25g cream cheese.
6.
Spoon half the muffin mixture into the base of the muffin cases.
7.
Spoon on a dollop of cream cheese into each one.
8.
Top with the rest of the muffin mixture.
9.
Mix the remaining 50g/2oz sugar with the remaining 25g melted butter and the ground almonds.
10.
Sprinkle the crumble mixture over the top of each muffin.
11.
Bake for 15 minutes until the muffins are well risen and firm.
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