Cheese and Leek Muffins
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
150
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 stalk Leeks
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- salt
- freshly ground peppers
- 200 grams grated Emmentaler cheese
- 200 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F.) Rinse and dice leek. Combine quark, milk, egg, salt, pepper and half the cheese in bowl.
2.
Mix flour with baking powder and baking soda in another bowl and combine with quark mass and leeks until dry ingredients are moist or damp.
3.
Pour batter into muffin wells, sprinkle with remaining cheese and bake in oven about 30 minutes until golden brown. Let muffins in cool slightly in tin, then remove muffins from wells and leave to cool.
