Emmental and Potato Muffins

0
Average: 0 (0 votes)
(0 votes)
Emmental and Potato Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
175
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein6.48 g(7 %)
Fat9.3 g(8 %)
Carbohydrates17.32 g(12 %)
Sugar added0 g(0 %)
Roughage1.85 g(6 %)
Vitamin A147.97 mg(18,496 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.79 mg(15 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.07 mg(17 %)
Vitamin B₆0.14 mg(10 %)
Folate45.03 μg(15 %)
Pantothenic acid0.26 mg(4 %)
Biotin5.03 μg(11 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C19.87 mg(21 %)
Potassium420.7 mg(11 %)
Calcium203.58 mg(20 %)
Magnesium21.82 mg(7 %)
Iron1.06 mg(7 %)
Iodine5 μg(3 %)
Zinc0.42 mg(5 %)
Saturated fatty acids3.35 g
Cholesterol25.04 mg
Author of this recipe:

Ingredients

for
12
Ingredients
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
How healthy are the main ingredients?
saltNutmegEmmentaler cheeseeggtomato
Product recommendation
Can be frozen.

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease the holes of a muffin pan or line with paper cases.
2.
Put the flour into a bowl and mix with the potatoes, seasonings, grated cheese, baking powder and baking soda.
3.
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.
4.
Divide the mixture between the holes of the prepared muffin pan and top each with a cherry tomato. Bake for 20-30 minutes.
5.
Leave to rest in the pan for 5 minutes, then take out and serve warm.