Prosciutto Cheese Muffins
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
193
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 30 grams sundried Tomatoes (in oil)
- 80 grams Prosciutto
- 250 grams Pastry flour
- 2 Tbsps breadcrumbs
- ½ tsp salt
- 1 Tbsp freshly chopped thyme
- 1 tsp Baking powder
- 100 grams shredded Cheese (such as Emmentaler)
- 4 Tbsps olive oil
- 2 Tbsps Pine nuts
- 150 grams Yogurt (0.1% fat)
- 2 eggs
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Line a muffin tin with paper liners.
2.
Drain the sundried tomatoes and chop finely. Chop the prosciutto finely. Mix the flour, breadcrumbs, salt, thyme, baking powder and shredded cheese in a large bowl. Puree the olive oil with the pine nuts, yogurt and eggs until smooth. Stir into the flour mixture and mix until smooth. Fold in the sundried tomatoes and prosciutto. Scoop the batter into the prepared muffin tin and bake for 35 minutes.
3.
Remove from the oven and allow to cool slightly before removing from the muffin tin. Serve warm.
