Goat Cheese Muffins
Goat Cheese Muffins - Great for eating out of hand.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the muffins
- 300 grams Pastry flour
- Yeast
- 1 pinch sugar
- 125 milliliters milk (lukewarm)
- 3 sprigs Fresh herbs (such as thyme and rosemary)
- 1 egg
- 3 Tbsps olive oil
- 100 grams Goat cheese
- salt
- peppers
- Red pepper flakes
- For the pan
- Paper cupcake liners
Preparation steps
For the muffins, place flour in a bowl. Make a well in the center, crumble in the yeast and mix with 1 pinch of sugar and 4-5 tablespoons of milk. Cover and let rise for about 20 minutes.
Meanwhile, for the pan, line a muffin baking pan with paper cupcake liners. Rinse herbs, shake dry and chop leaves.
Gradually add egg, olive oil, herbs and remaining milk into the bowl and knead to a smooth dough (it should pull away from rim of the bowl). You can use slightly more or less milk.
Crumble goat cheese and knead into the dough. Season with salt and pepper and form into 6 small balls. Put balls into the lined muffin pan, sprinkle with red pepper flakes and let rise about 20 minutes. Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 25 minutes.
