Cheddar Cupcakes
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 80 mg | (2 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Cheddar cheese (grated)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
Product recommendation
Suggested variation; these muffins can be made with any kind of cheese - try them with a blue cheese like Stilton. Alternatively, add 2 tbsp of chopped chives to the mixture and serve with a dollop of soured cream.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Transfer the muffins to a wire rack and leave to cool.
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