Herb Muffins
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
664
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38.52 g | (33 %) | ||
| Carbohydrates | 65.16 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.21 g | (1 %) |
more nutritional values
| Vitamin A | 157.26 mg | (19,658 %) | ||
| Vitamin D | 1.45 μg | (7 %) | ||
| Vitamin E | 1.23 mg | (10 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 2.71 mg | (23 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 18.82 μg | (6 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0.63 μg | (21 %) | ||
| Vitamin C | 5.3 mg | (6 %) | ||
| Potassium | 365.63 mg | (9 %) | ||
| Calcium | 384.8 mg | (38 %) | ||
| Magnesium | 14.2 mg | (5 %) | ||
| Iron | 3.27 mg | (22 %) | ||
| Iodine | 13.21 μg | (7 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 13.96 g | |||
| Cholesterol | 89.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the muffins
- 2 handfuls mixed Fresh herbs (such as chives, parsley and watercress)
- 300 grams Pastry flour
- 1 tsp salt
- ½ tsp peppers
- 2 tsps Baking powder
- 1 tsp baking soda
- 1 generous pinch lemon zest
- 1 egg
- 80 milliliters olive oil
- 1 Tbsp lemon juice
- 300 milliliters Buttermilk
- For the cream
- 100 grams Crème fraiche
- 120 grams Sour cream
- 1 Tbsp lemon juice
- salt
- peppers
- scallions (for garnish)
Preparation steps
1.
For the muffins: Rinse the herbs, shake dry and chop finely.
2.
Preheat the oven to 200°C (approximately 400°F). Line a 12-cup muffin pan with paper liners. Combine the flour, salt, pepper, baking powder, baking soda and lemon zest. Whisk the egg with the oil, lemon juice and buttermilk then mix into the dry ingredients along with the herbs until just combined. Distribute between the muffin liners and bake until golden brown, around 25-30 minutes. Let cool slightly in the pan then transfer to a wire rack to cool completely.
3.
For the cream: Whisk the crème fraîche, sour cream and lemon juice until smooth, season with salt and pepper then transfer to a piping bag fitted with a round tip. Pipe onto the muffins and garnish with chives.
