Bacon and Walnut Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 250 grams sliced Bacon
- 2 Tbsps coarsely chopped Walnut
- 1 tsp vegetable oil
- 350 grams Pastry flour
- 4 tsps Baking powder
- ½ tsp salt
- 2 eggs
- 75 milliliters milk
- 250 grams Whipped cream
- 3 sprigs thyme
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper liners.
Peel and dice the onion. Cut the bacon into cubes. Sauté the onion, bacon and chopped walnuts in the vegetable oil for about 3-4 minutes, until the onions are softened and the bacon is crisp. Remove from the pan and drain on paper towels.
Combine the flour, baking powder and salt in a large bowl. Whisk together the eggs, milk and sour cream in a separate bowl. Stir the wet ingredients into the dry ingredients and mix until smooth. Rinse the thyme, pat dry, remove the leaves from the stems and chop finely. Fold the chopped thyme and bacon-onion mixture into the batter. Fill the cavities of the muffin tin about 2/3 of the way with the batter and bake for 25 minutes. Remove from the oven and allow to cool for about 5 minutes before removing from the muffin tin. Cool completely on a wire rack.
