Emmental and Potato Muffins

Name: Emmental and Potato Muffins
Total time: 45 min
Yield: 12
Ingredients: 1 cup all-purpose flour (heaped); 0.5 tsp salt; 7 ozs cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2.5 tsps Baking powder; 0.5 tsp 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:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 45 min.

Ready in

Calories:

126

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	126 cal.	(6 %)
Protein	5 g	(5 %)
Fat	5 g	(4 %)
Carbohydrates	14 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	1.6 g	(5 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	2.4 mg	(20 %)
Vitamin K	5.9 μg	(10 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	1.8 mg	(15 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	36 μg	(12 %)
Pantothenic acid	0.5 mg	(8 %)
Biotin	5.2 μg	(12 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	19 mg	(20 %)
Potassium	322 mg	(8 %)
Calcium	137 mg	(14 %)
Magnesium	23 mg	(8 %)
Iron	0.6 mg	(4 %)
Iodine	4 μg	(2 %)
Zinc	0.8 mg	(10 %)
Saturated fatty acids	1.7 g
Uric acid	17 mg
Cholesterol	23 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

cupcakes

Ingredients: 1 cup all-purpose flour (heaped); ½ tsp salt; 7 ozs cooked, riced potatoes (a scant cup); 1 generous pinch Nutmeg; 1 cup grated Emmentaler cheese; 2 ½ tsps Baking powder; ½ tsp baking soda; 1 egg; 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?

potato Emmentaler cheese salt Nutmeg egg Tomato

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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.