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Parmesan Pesto Muffins
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
204
calories
Calories
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1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 128 mg | (3 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
12
- Ingredients
- 300 grams Pastry flour
- ½ tsp salt
- 2 tsps Baking powder
- 150 grams freshly grated Parmesan
- 5 Tbsps olive oil
- 20 grams Basil
- 2 Tbsps Pine nuts
- 300 milliliters Buttermilk
- 1 egg
- 12 Baking cups (for the muffin tin)
Preparation steps
1.
Place the baking cups into the cavities of the muffin tins.
2.
Mix the flour with salt, baking powder and freshly grated Parmesan cheese.
Make a puree of basil leaves and pine nuts with olive oil and stir in the buttermilk and egg. Stir in the flour mixture quickly and pour the batter into the muffin tins lined with baking cups.
3.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes.
Remove muffin tins from the oven, allow the muffins to cool slightly in the muffin tins, then release the muffins from the muffin tins, and leave to cool. Serve.
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