Broccoli and Cheese Muffins
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
170
calories
Calories
Healthy, because
Even smarter
Nutritional values
These healthful muffins are high in protein thanks to the cheese and calcium and iron from the broccoli.
If you don't have emmentaler cheese, feel free to substitute your favorite variety of cheese. Cheddar goes particularly well in this recipe.
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- vegetable oil (for the baking tray)
- 14 ozs Broccoli
- 2 ¼ cups all-purpose flour
- Nutmeg (grated)
- 1 tsp Baking powder
- 1 cup grated Emmentaler cheese
- ⅔ cup milk
- 3 eggs
Preparation steps
1.
Heat the oven to 200°C / 400°F. Brush the holes in a muffin tray with oil.
2.
Blanch the broccoli in salted water for around 5 minutes. Quench in cold water, drain well and finely chop.
3.
Mix together the flour, 1/2 tsp salt, ground black pepper, a pinch of nutmeg, the baking powder and the cheese. Whisk together the milk and eggs. Quickly mix in the flour and stir to form a smooth batter. Fold in the broccoli and spoon the mixture into the muffin tray. Bake in the oven for around 25 minutes.
4.
Take out of the oven, cool slightly, remove from the tray and cool thoroughly on a wire rack, or serve warm.
