Green Herb Savoury Cakes
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(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 1 g |
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 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ Tbsp chopped garlic cloves
- ½ Tbsp lemon zest (finely grated)
- 2 Tbsps 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.
