Hearty Spinach, Bell Pepper and Zucchini Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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)
Preparation steps
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.
Preheat the oven to 180°C (approximately 350°F).
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.
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.
Remove pan from oven. Let muffins cool slightly, then remove from the muffin pan wells and serve.
