Hearty Spinach, Bell Pepper and Zucchini Muffins

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Hearty Spinach, Bell Pepper and Zucchini Muffins
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein10 g(10 %)
Fat17 g(15 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.9 mg(16 %)
Vitamin K35.1 μg(59 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate54 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C47 mg(49 %)
Potassium257 mg(6 %)
Calcium153 mg(15 %)
Magnesium25 mg(8 %)
Iron1.2 mg(8 %)
Iodine15 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids10 g
Uric acid23 mg
Cholesterol129 mg
Complete sugar3 g

Ingredients

for
For the dough
240 grams Pastry flour
1 pinch salt
120 grams butter
Pastry flour (for the work surface)
butter (for muffin pan wells)
For the filling
80 grams fresh, baby Spinach
2 Bell pepper (Red and yellow)
1 Zucchini
5 eggs
350 milliliters milk
150 grams freshly grated Cheddar cheese
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
SpinachsaltZucchinieggNutmeg

Preparation steps

1.

For the dough, mix flour with the salt, mound up on a work surface, make a well in the center and pour in about 60 ml (approximately 4 tablespoons) of water. Distribute the butter in small pieces around the well. Knead rapidly with your hands into a smooth dough. Form dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Place dough on a floured surface and roll out to an even thickness. Cut out 12 circles (about 10 cm/approximately 4 inches in diameter). Butter the muffin pan wells and line with the dough circles.

4.

For the filling, trim the spinach, rinse, spin dry and finely chop. Rinse the bell peppers, cut in half, remove seeds and cut into small cubes. Rinse zucchini, trim and grate coarsely. Place zucchini in a bowl with the spinach, bell peppers, eggs, milk and cheese, mix well and season with salt, pepper and nutmeg. Pour the egg-vegetable mixture into the muffin pan wells over the dough and bake in the preheated oven for 20-25 minutes.

5.

Remove pan from oven. Let muffins cool slightly, then remove from the muffin pan wells and serve.

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