12 Serves
60 Mins
Preheat your oven to 175°C and line a muffin tin with liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
67 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
92 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter into separate bowls and stir in different food coloring to each, then spoon into the muffin liners and bake for 25-30 minutes.
21
g36
g53
g
