Fruit Jam Cupcakes
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
116
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 138 mg | (3 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the muffins
- ¾ cup all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- 2 Tbsps sugar
- 1 egg (beaten)
- 0.333 cup milk
- 2 Tbsps butter (melted)
- ½ tsp Almond extract
- 1 Peach (skinned, pitted and diced)
- For the peach compote
- 6 large, ripe Peaches (skinned and chopped)
- 1 Tbsp clear honey
- ½ tsp vanilla extract
- ⅛ cup water
- To decorate
- 1.333 cups cream (48% fat)
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 16 mini muffin tins.
2.
Sift the flour, baking powder and salt into a mixing bowl. Stir in the sugar.
3.
Whisk together the egg, milk, butter and almond extract. Stir into the dry ingredients and stir
4.
until just combined. Gently fold in the diced peach until just combined.
5.
Spoon into the paper cases and bake for 15-20 minutes until golden. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the peach compote: place all the ingredients in a pan and gently heat until the honey and water dissolve together to form a light syrup.
7.
Simmer gently for 15 minutes, until the peaches are tender and starting to break down. Set aside to cool.
8.
Whisk the cream until thick.
9.
Spoon into a piping bag and pipe a swirl on each muffin. Spoon a little peach compote on top. Serve any remaining compote separately.
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