Feta, Olive and Pine Nut Filled Muffins
Healthy, because
Even smarter
Nutritional values
Many beauty foods combined in one dish: the silicic acid from the spelt and the vitamin E from the olives allow the skin to regain its elasticity and the feta with its zinc additionally strengthens hair and nails.
If your olive oil has been open for a long time, you can tell if it is rancid by its penetrating smell and unbearable taste. If not, you can consume it without hesitation.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 126 mg | (3 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- ½ tsp salt
- 2 tsps Baking powder
- 150 grams Feta
- 5 Tbsps olive oil
- 50 grams black Olives (pitted)
- 2 Tbsps Pine nuts
- 2 Tbsps Pine nuts
- 300 milliliters Buttermilk
- 1 tsp dried oregano
- 1 egg
- 12 Baking cups (for muffins tin)
Preparation steps
Preheat the oven to 180°C (approximately 350°F convection. Line a 12-cup muffin tin with paper liners. Cut the cheese into small cubes.
In a bowl, mix the flour with salt, baking powder and half of the cheese. Chop the olives and pine nuts.
In a mixing bowl, whisk together the oil, pine nuts, buttermilk, oregano and egg.
Stir the flour mixture into the oil mixture just until moistened and spoon the mixture into the paper liners. Top with the remaining feta cheese and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Remove from the oven and cool slightly in the tin, then remove and cool completely on a wire rack.
