Savory Buttermilk Muffins
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 165 kcal | (8 %) | ||
| Protein | 4.2 g | (4 %) | ||
| Fat | 10.3 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
12
- Ingredients
- 1 carrot
- 1 small zucchini
- 50 grams Bacon
- 200 grams Pastry flour
- 2 teaspoons Baking powder
- baking soda
- 1 teaspoon salt
- 2 medium eggs
- 200 milliliters Buttermilk
- 6 tablespoons olive oil
- peppers
- 12 Muffin tin
- 4 teaspoons 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.
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