Emmental and Potato Muffins
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(0 votes)
easy
Difficulty
15 min.
Preparation
ready in 45 min.
Ready in
Nutritions
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 175 kcal | (8 %) | more | |
Protein | 6.48 g | (7 %) | more | |
Fat | 9.3 g | (8 %) | more | |
Carbohydrates | 17.32 g | (12 %) | more | |
Sugar added | 0 g | (0 %) | more | |
Roughage | 1.85 g | (6 %) | more |
more nutritions
Vitamin A | 147.97 mg | (18,496 %) | ||
Vitamin D | 0.52 μg | (3 %) | more | |
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 | (12 %) | ||
Folate | 45.03 μg | (15 %) | more | |
Pantothenic acid | 0.26 mg | (4 %) | ||
Biotin | 5.03 μg | (11 %) | more | |
Vitamin B₁₂ | 0.23 μg | (8 %) | more | |
Vitamin C | 19.87 mg | (21 %) | ||
Potassium | 420.7 mg | (11 %) | more | |
Calcium | 203.58 mg | (20 %) | more | |
Magnesium | 21.82 mg | (7 %) | more | |
Iron | 1.06 mg | (7 %) | more | |
Iodine | 5 μg | (3 %) | more | |
Zinc | 0.42 mg | (6 %) | more | |
Saturated fatty acids | 3.35 g | |||
Cholesterol | 25.04 mg | more |
Recipe author: EAT SMARTER
Ingredients
for 12 cupcakes- 1 cup
All purpose flour (heaped)
- ½ teaspoon
- 7 ounces
- 1 generous pinch
- 1 cup
grated Emmentaler cheese
- 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
Product recommendation
Can be frozen.
Preparation
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.