12 Serves
73 Mins
1 g
30 g
10 g
Preheat your oven to 175°C and line a muffin tray with liners.
Ingredients, vitamins, and health benefits
Flour
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin 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
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
57 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
15 mgNet Carbs
30 gAlcohol
0 g
In a mixing bowl, whisk together the flour, baking powder, salt, and Hojicha tea powder.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Gradually combine the dry ingredients into the wet mixture, mixing until just incorporated.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Hojicha tea powder
Butter
Sugar
Egg
Vitamin A
13 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin 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
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
73 mg / 1,250 mgPotassium
14 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
15 mgNet Carbs
4
g13
g12
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g