Mushroom and Bacon Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 177 mg | (4 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- butter (for the mold)
- 12 small button Mushroom
- 150 grams Bacon
- 1 large onion
- 300 grams Pastry flour
- 3 tsps Baking powder
- ½ tsp Soda water
- ½ tsp salt
- 2 eggs
- 50 milliliters milk
- 125 grams Sour cream
- 100 grams grated Gruyere
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Grease a 12-cup muffin pan with butter.
Wipe the mushroom caps with a damp cloth. Dice the bacon and fry until crispy. Peel the onion, chop finely, add to the bacon and sauté until translucent. Drain on paper towels. Combine the flour, baking powder, soda water and salt. Whisk the eggs, milk and sour cream together then mix into the dry ingredients until just combined. Fold in the bacon, onions and 2/3 of the cheese.
Fill the prepared muffin recesses half-full with batter. Make a small depression in the middle of each muffin, add with a mushroom cap, cover with the remaining batter and sprinkle with the remaining cheese. Bake for about 25 minutes, until golden brown. Remove and let cool.
Remove the muffins from the pan and serve with sour cream, if desired.
