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Broccoli and Ham Cornmeal Muffins

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Broccoli and Ham Cornmeal Muffins
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
151
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie151 kcal(7 %)
Protein5.55 g(6 %)
Fat2.73 g(2 %)
Carbohydrates27.59 g(18 %)
Sugar added0 g(0 %)
Roughage1.35 g(5 %)
Vitamin A56.79 mg(7,099 %)
Vitamin D0.51 μg(3 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.08 mg(6 %)
Folate37.39 μg(12 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C7.33 mg(8 %)
Potassium97.04 mg(2 %)
Calcium62.48 mg(6 %)
Magnesium12.93 mg(4 %)
Iron0.98 mg(7 %)
Iodine12.34 μg(6 %)
Zinc0.38 mg(5 %)
Saturated fatty acids0.45 g
Cholesterol33.9 mg
Author of this recipe:

Ingredients

for
12
Ingredients
8
1 ½ cups
2 teaspoons
1 pinch
1 cup
¼ teaspoon
½ cup
2
eggs (beaten)
11 ounces
2 ½ ounces
ham (diced)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Put the florets into a steamer or colander over a pan of boiling water. Cover with a lid or foil and steam for 5 minutes. cut into small pieces and set aside to cool.
3.
Mix together the cornmeal, baking powder, bicarbonate of soda, flour and salt in a mixing bowl.
4.
Add the milk, eggs and creamed corn and mix until well blended. Add the broccoli and ham and stir to combine.
5.
Spoon the mixture into the tins. Bake for 18-20 minutes, until risen and cooked through. Serve warm.