Savory Buttermilk Muffins
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(0 votes)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 154 mg | (4 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 carrot
- 1 small Zucchini
- 50 grams Bacon
- 200 grams Pastry flour
- 2 tsps Baking powder
- baking soda
- 1 tsp salt
- 2 medium eggs
- 200 milliliters Buttermilk
- 6 Tbsps olive oil
- peppers
- 12 Muffin tin
- 4 tsps Sunflower seed
Preparation steps
1.
Peel and rinse the carrot. Rinse the zucchini. Finely grate the carrot and zucchini. Cut the bacon into small cubes. Cook the bacon over high heat for about 1 minute.
2.
Mix the flour, baking powder, baking soda and salt. Mix the eggs, buttermilk and olive oil. Season with pepper. Fold the flour mixture into the egg mixture. Fold the carrot, zucchini and bacon into the batter.
3.
Line a muffin tin with paper cups. Pour the batter into the muffin tin. Bake for 25-30 minutes at 180°C (approximately 350°F). Remove from the oven and let cool for about 5 minutes. Sprinkle with sunflower seeds, let cool completely and serve.
