Macadamia Muffins
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 Nectarine
- 100 grams coarsely chopped Macadamia Nuts
- 200 grams Pastry flour
- 2 heaping tsps Baking powder
- 150 grams sugar
- 200 grams Sour cream
- 80 grams melted butter
- 1 pinch salt
- 2 eggs
- 12 Baking cups
- 12 Macadamia Nuts (for garnish)
Preparation steps
1.
Place paper muffin liners into a muffin tin. Rinse the nectarines, quarter, remove the pits and chop into large cubes. Mix the flour and baking powder. Whisk the sugar with the sour cream, butter and salt. Stir in the eggs.
2.
Quickly stir the nuts and nectarines into the flour mixture. Pour the batter into the muffin tin. Bake at 180°C (approximately 350°F) (center, convection oven 160°C (approximately 320°F)) for 20-25 minutes. Let sit in the muffin tin for 5 minutes. Remove and let cool on a wire rack. Serve garnished with macadamia nuts.
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