12 Serves
82 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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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
53 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
74 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
0 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
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 evenly into the muffin liners and bake for 25-30 minutes until a toothpick inserted comes out clean.
21
g36
g53
g
