Emmental and Potato Muffins
(0 votes)
(0 votes)
Health Score:
8,5 / 10
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)
(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 %) |
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
Ingredients
for
12
- 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
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.
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