Mixed Veggie Muffins

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Mixed Veggie Muffins
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
173
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie173 kcal(8 %)
Protein6.71 g(7 %)
Fat13.86 g(12 %)
Carbohydrates5.58 g(4 %)
Sugar added0 g(0 %)
Roughage0.74 g(2 %)
Vitamin A140.78 mg(17,598 %)
Vitamin D0.67 μg(3 %)
Vitamin E1.14 mg(10 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.44 mg(12 %)
Vitamin B₆0.08 mg(6 %)
Folate16.29 μg(5 %)
Pantothenic acid0.19 mg(3 %)
Biotin1.16 μg(3 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C6.64 mg(7 %)
Potassium183 mg(5 %)
Calcium120.69 mg(12 %)
Magnesium9.14 mg(3 %)
Iron0.4 mg(3 %)
Iodine12.67 μg(6 %)
Zinc0.28 mg(4 %)
Saturated fatty acids6.71 g
Cholesterol61.17 mg
Author of this recipe:

Ingredients

for
12
For the muffins
1.333 cups
potatoes (peeled and chopped)
3 tablespoons
2
tomatoes (quartered, deseeded and chopped)
2 cups
small button Mushroom (cleaned and chopped)
2
scallions (cut into rings)
1 clove
2 tablespoons
Basil leaves (finely chopped)
cup
cooked ham (chopped)
2
cup
cream (30 % fat content)
2 tablespoons
1 cup

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Cook the potatoes in boiling, salted water for about 10 minutes, then drain.
3.
Heat 1 tbsp oil in a frying pan and sweat the mushrooms and spring onions for about 3 minutes. Press the garlic into the pan and fry briefly, then remove the pan from the heat. Stir the basil, ham and potatoes into the mushrooms and season with salt and pepper.
4.
Whisk the eggs and cream and season with salt and pepper.
5.
Oil the muffin tin and sprinkle the base of each hole with breadcrumbs.
6.
Divide the vegetable mixture between the holes in the muffin tin, press in lightly, pour the egg and cream mixture over and sprinkle with grated cheese. Bake for about 25 minutes. Take out and serve immediately with croquettes and yoghurt dip.