• med fat 9.99g 9.99%
  • high sat fat 5.64g 5.64%
  • med salt 199.56mg 0.19%
  • high sugar 28.71g 28.71%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 190°C.
  2. Spray mini muffin tins with cooking oil spray.
  3. Place cream cheese and sugar in a mixing bowl and beat until smooth.
  4. Add the eggs one at a time and beat well after each addition.
  5. Add the flour and mixed spice and mix through.
  6. Pour the mixture evenly into the muffin tins just below full. Cook in the oven for 15 - 20 minutes or until cooked.
  7. Allow to rest in the tin for 1-2 minutes then carefully remove and place on a cooking rack.
  8. Serve once cooled.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
23.57g
100.00g
Energy (kJ)
237.17kJ
1006.21kJ
Protein (g)
1.72g
7.30g
Total fat (g)
2.36g
9.99g
- Saturated fat (g)
1.33g
5.64g
- Polyunsaturated fat (g)
0.11g
0.45g
- Monounsaturated fat (g)
0.73g
3.09g
Cholesterol (mg)
28.65mg
121.53mg
Carbohydrate-available (g)
7.09g
30.10g
CarbohydrateSE (g)
7.10g
30.10g
- Sugars (g)
6.77g
28.71g
Water (g)
12.06g
51.16g
Dietary fibre (g)
0.02g
0.08g
Thiamin (mg)
0.01mg
0.04mg
Riboflavin (mg)
0.03mg
0.11mg
Niacin (mg)
0.03mg
0.11mg
Niacin equivalents (mg)
0.45mg
1.92mg
Vitamin C (mg)
0.00mg
0.00mg
Total folate (ug)
4.30ug
18.25ug
Total vitamin A equivalents (ug)
30.21ug
128.16ug
Retinol (ug)
28.02ug
118.88ug
Beta carotene equivalents (ug)
13.33ug
56.57ug
Sodium (mg)
47.04mg
199.56mg
Potassium (mg)
21.69mg
92.00mg
Magnesium (mg)
1.59mg
6.74mg
Calcium (mg)
13.64mg
57.85mg
Phosphorus (mg)
24.99mg
106.00mg
Iron (mg)
0.12mg
0.52mg
Zinc (mg)
0.10mg
0.42mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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