Savory Feta and Rosemary Muffins with Olives and Sundried Tomatoes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
148
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 90 mg | (2 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 Tbsps chopped, sundried Tomatoes
- 100 grams finely crumbled Feta
- 2 tsps finely chopped rosemary
- 250 grams Pastry flour
- 3 tsps Baking powder
- 1 pinch salt
- 2 eggs
- 200 grams Buttermilk
- 2 Tbsps vegetable oil
- 12 stuffed green Olives
- 1 12-cup Muffin tin
- butter
- 12 Paper baking molds
Preparation steps
1.
Grease a muffin pan and line with paper baking molds.
2.
Combine the flour, baking powder, tomatoes, feta, rosemary and salt. Whisk the egg, buttermilk and oil together, add to the flour mixture and stir until just combined.
3.
Fill the muffin recesses with the batter, top each with an olive and bake in a preheated oven (200°C) (approximately 400°F) for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for about 5 minutes then remove from the muffin pan and serve.
