Bacon and Scallion Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 100 mg | (3 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 scallions
- 50 grams Bacon
- 2 Tbsps vegetable oil
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- salt
- freshly ground peppers
- 2 Tbsps grated Emmentaler cheese
- 200 grams Whole wheat flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 Tbsp finely chopped parsley
- For preparing
- 1 12 well Muffin tin
- softened butter (for greasing the muffin tin)
- 12 Paper baking molds
- thyme (for garnish)
Preparation steps
Rinse and finely chop the scallions. Dice the bacon. Heat the vegetable oil in a large pan and sauté the scallions and bacon until the bacon is crisp.
Whisk the quark, milk, eggs and grated cheese together until smooth. Season with salt and pepper. Sift the wheat flour, baking powder and baking soda into a separate bowl. Pour the wet ingredients into the dry ingredients and mix until smooth. Fold the scallions, bacon and chopped parsley into the batter.
Grease the wells of the muffin tin with butter and spoon the batter into the wells. Top each with a few thyme leaves and bake in an oven preheated to 180°C (approximately 350°F) for 20-25 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin. Cool completely on a wire rack.
