Emmental and Potato Muffins

Name: Emmental and Potato Muffins
Total time: 45 min
Yield: 12
Ingredients: 1 cup All purpose flour (heaped); 0.5 teaspoon salt; 7 ounces cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2.5 teaspoons Baking powder; 0.5 teaspoon baking soda; 1 egg; 0.25 cup vegetable oil (1 3/4 fl oz); 1.333 cups Buttermilk (10 fl oz); 12 cherry tomatoes

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Health Score:

8,9 / 10

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 45 min.

Ready in

Calories:

175

calories

Calories

How many calories can I eat?

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	175 kcal	(8 %)
Protein	6.48 g	(7 %)
Fat	9.3 g	(8 %)
Carbohydrates	17.32 g	(12 %)
Sugar added	0 g	(0 %)
Roughage	1.85 g	(6 %)

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more nutritional values

Vitamin A	147.97 mg	(18,496 %)
Vitamin D	0.52 μg	(3 %)
Vitamin E	1.79 mg	(15 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.15 mg	(14 %)
Niacin	2.07 mg	(17 %)
Vitamin B₆	0.14 mg	(10 %)
Folate	45.03 μg	(15 %)
Pantothenic acid	0.26 mg	(4 %)
Biotin	5.03 μg	(11 %)
Vitamin B₁₂	0.23 μg	(8 %)
Vitamin C	19.87 mg	(21 %)
Potassium	420.7 mg	(11 %)
Calcium	203.58 mg	(20 %)
Magnesium	21.82 mg	(7 %)
Iron	1.06 mg	(7 %)
Iodine	5 μg	(3 %)
Zinc	0.42 mg	(5 %)
Saturated fatty acids	3.35 g
Cholesterol	25.04 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

salt Nutmeg Emmentaler cheese egg tomato

Ingredients

for

cupcakes

Ingredients: 1 cup
All purpose flour (heaped); ½ teaspoon
salt; 7 ounces
cooked, riced potatoes (a scant cup); 1 generous pinch
Nutmeg; 1 cup
grated Emmentaler cheese; 2 ½ teaspoons
Baking powder; ½ teaspoon
baking soda; 1
egg; 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

Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease the holes of a muffin pan or line with paper cases.

Put the flour into a bowl and mix with the potatoes, seasonings, grated cheese, baking powder and baking soda.

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.

Divide the mixture between the holes of the prepared muffin pan and top each with a cherry tomato. Bake for 20-30 minutes.

Leave to rest in the pan for 5 minutes, then take out and serve warm.