Sweet Potato Muffins
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 150 grams Sweet potato
- 50 grams chopped almonds
- 100 grams Pastry flour
- 50 grams ground Walnut
- 75 grams brown sugar
- 1 tsp Ground cinnamon
- 1 pinch salt
- 2 tsps Baking powder
- 1 generous pinch baking soda
- 100 milliliters Whipped cream
- 2 eggs
- 80 grams melted butter
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line the wells of a muffin tin with paper baking cups.
2.
Peel, rinse and finely grate the sweet potatoes. Mix with the chopped almonds. Combine the flour, walnuts, sugar, cinnamon, salt, baking powder and baking soda in a bowl. In a second bowl, whisk together the whipping cream and the egg. Add the egg mixture with the melted butter to the flour mixture and stir everything together until moist. Mix in the sweet potatoes and pour the batter into the paper baking cups. Bake in preheated oven for about 25 minutes. Briefly let cool in the muffin tins, then remove and let cool on a wire rack.
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