Sweet Berry Cakes with Topping

Name: Sweet Berry Cakes with Topping
Total time: 1 h
Yield: 12
Ingredients: 1.667 cups all-purpose flour; 0.5 cup ground almonds; 2 tsps Baking powder; 0.5 tsp baking soda; 3 eggs (size M); 0.5 cup sugar; 12 tsps vanilla extract; 0.375 cup vegetable oil; 1 cup Sour cream (10% fat content); 1 cup Strawberries; 1 Tbsp powdered sugar; 0.667 cup cream (30 % fat content)

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Health Score:

60 / 100

Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr

Ready in

Calories:

239

calories

Calories

How many calories can I eat?

Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	239 cal.	(11 %)
Protein	6 g	(6 %)
Fat	14 g	(12 %)
Carbohydrates	22 g	(15 %)
Sugar added	6 g	(24 %)
Roughage	1.5 g	(5 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.5 μg	(3 %)
Vitamin E	4.4 mg	(37 %)
Vitamin K	1.9 μg	(3 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	1.6 mg	(13 %)
Vitamin B₆	0 mg	(0 %)
Folate	21 μg	(7 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	4.7 μg	(10 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	5 mg	(5 %)
Potassium	137 mg	(3 %)
Calcium	53 mg	(5 %)
Magnesium	23 mg	(8 %)
Iron	0.7 mg	(5 %)
Iodine	2 μg	(1 %)
Zinc	0.7 mg	(9 %)
Saturated fatty acids	4.5 g
Uric acid	12 mg
Cholesterol	69 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

muffins muffin pan with 12 cups

For the dough: 1 ⅔ cups all-purpose flour; ½ cup ground almonds; 2 tsps Baking powder; ½ tsp baking soda; 3 eggs (size M); ½ cup sugar; 12 tsps vanilla extract; ⅜ cup vegetable oil; 1 cup Sour cream (10% fat content)

To decorate: 1 cup Strawberries; 1 Tbsp powdered sugar; ⅔ cup cream (30 % fat content)

How healthy are the main ingredients?

Sour cream Strawberry almond sugar egg

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Preparation steps

Heat the oven to 180°C (160C fan) 350F, gas 4.

Place 12 paper baking cups in the muffin pan. Mix the flour, almonds, baking powder and baking soda in a bowl. Beat the eggs in a separate bowl and stir in the sugar, vanilla extract, oil and sour cream. Add

the flour mix to the egg mixture and beat quickly until all the ingredients are moist.

Spoon the dough into the paper cups. Bake for 20-25 minutes until golden brown. Test using a wooden toothpick: if it comes out clean, the muffins are done. Cool on a wire rack.

To decorate: slice 8 strawberries to garnish and purée the rest with a hand-held mixer. Pass the purée through a sieve and stir in the icing sugar. Whip the cream until stiff and fold into the strawberry purée. Pour the strawberry cream into a piping bag with a star-shaped nozzle and top each muffin with the cream.

Garnish with strawberry slices and serve at once.

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