12 Serves
71 Mins
7 g
45 g
10 g
Preheat your oven to 175°C and line a muffin tray with liners.
Ingredients, vitamins, and health benefits
Flour
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin 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
7 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
176 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs and the prepared taro root puree until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined.
Divide the batter evenly into the muffin liners and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Baking Powder
Butter
Egg
Taro root
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin 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
7 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g