Oatmeal, pumpkin and raisin muffins
Allergens:
Ingredients for 5 portions
Calculate portions
Oat flakes
0.046 kg
Fine wholemeal flour
0.063 kg
Pumpkin
0.036 kg
Corinto raisins
0.027 kg
Raising agent
3.571 g
Table salt
1.071 g
Bicarbonate
1.429 g
Ground cinnamon
5.357 g
Brown sugar
0.054 kg
Soya drink
0.043 l
Eggs
0.714 ud
Sunflower oil
0.018 l
Elaboration
- Lightly crush the oat flakes.
- Add the fine wholemeal flour.
- Grate the pumpkin and add it it to the oat and flour.
- Soak the corinto raisins in water.
- Add the raising agent, salt, bicarbonate, ground cinnamon, soaked raisins and brown sugar to the mixture.
- In a bowl gather the soya, the eggs and the sunflower oil, mix and add .
- Place in a piping bag without a nozzle and fill 3/4 of the mould.
- Bake at 210 ºC for approximately 20 minutes.
Nutritional information (1 portion)
Energy
185.27
kcal
Carbohydrates
28.58
g
Proteins
4.23
g
Lipids
5.61
g
Fiber
2.49
g
Saturates
0.91
g
Monounsaturated fatty acids
1.56
g
Polyunsaturated fatty acids
2.73
g
Cholesterol
32.83
mg
Calcium
38.25
mg
Iron
1.78
mg
Zinc
0.75
mg
Vitamin A
20.27
ug
Vitamin C
1.01
g
Folic acid
16.31
ug
Salt (Sodium)
101.35
mg
Sugars
14.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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