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Emmental and Potato Muffins

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Emmental and Potato Muffins
175
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat9.3 g
Saturated Fat Acids3.35 g
Protein6.48 g
Roughage1.85 g
Sugar added0 g
Calorie175
1 cupcake contains
Calories175
Protein/g6.48
Fat/g9.3
Saturated fatty acids/g3.35
Carbohydrates/g17.32
Added sugar/g0
Roughage/g1.85
Cholesterol/mg25.04
Vitamin A/mg147.97
Vitamin D/μg0.52
Vitamin E/mg1.79
Vitamin B₁/mg0.15
Vitamin B₂/mg0.15
Niacin/mg2.07
Vitamin B₆/mg0.14
Folate/μg45.03
Pantothenic acid/mg0.26
Biotin/μg5.03
Vitamin B₁₂/μg0.23
Vitamin C/mg19.87
Potassium/mg420.7
Calcium/mg203.58
Magnesium/mg21.82
Iron/mg1.06
Iodine/μg5
Zinc/mg0.42

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 cupcakes
1 cup
½ teaspoon
7 ounces
cooked, riced potatoes (a scant cup)
1 generous pinch
1 cup
2 ½ teaspoons
½ teaspoon
1
¼ cup
vegetable oil (1 3/4 fl oz)
1.333 cups
Buttermilk (10 fl oz)
12
cherry tomatoes
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Product recommendation

Can be frozen.

Preparation steps

Step 1/5
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease the holes of a muffin pan or line with paper cases.
Step 2/5
Put the flour into a bowl and mix with the potatoes, seasonings, grated cheese, baking powder and baking soda.
Step 3/5
Whisk the egg, add the vegetable oil and buttermilk and mix well. Then stir the dry ingredients into the liquid ingredients, mixing just long enough to moisten the dry ingredients.
Step 4/5
Divide the mixture between the holes of the prepared muffin pan and top each with a cherry tomato. Bake for 20-30 minutes.
Step 5/5
Leave to rest in the pan for 5 minutes, then take out and serve warm.

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