Green Herb Savoury Cakes
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(0 votes)
Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 kcal | (10 %) | ||
| Protein | 8.12 g | (8 %) | ||
| Fat | 13.78 g | (12 %) | ||
| Carbohydrates | 13.37 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.05 g | (0 %) |
more nutritional values
| Vitamin A | 62.32 mg | (7,790 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 12.5 μg | (4 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 1.22 mg | (1 %) | ||
| Potassium | 56.97 mg | (1 %) | ||
| Calcium | 203.53 mg | (20 %) | ||
| Magnesium | 9.28 mg | (3 %) | ||
| Iron | 0.41 mg | (3 %) | ||
| Iodine | 11.59 μg | (6 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 3.51 g | |||
| Cholesterol | 40.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Parmesan (grated)
- 1 ½ cups plain flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon chopped garlic
- ½ tablespoon lemon zest (finely grated)
- 2 tablespoons flat leaf parsley (finely chopped)
Product recommendation
Suggested variation;
Gremolata and mozzarella muffins
Add a cube of fresh mozzarella to the centre of each muffin before baking.
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the flour, raising agents, salt garlic, lemon zest and parsley in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20-25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done.
5.
Transfer the muffins to a wire rack and leave to cool.
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