Savory Ham and Scallion Muffins
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
90
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 81 mg | (2 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 scallions
- 50 grams Boiled ham
- ½ bunch Chives
- 150 grams Quark
- 60 milliliters
- 1 egg
- salt
- peppers
- 2 Tbsps grated Emmentaler cheese 30 grams (approximately 1 ounce)
- 200 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
Preparation steps
1.
Rinse the scallions and chives and slice thinly. Dice the ham.
2.
Whisk together the quark, milk, egg and grated cheese until smooth. Season with salt and pepper.
3.
Sift the flour, baking powder and baking soda into a separate bowl. Stir the quark mixture into the flour mixture and mix until smooth, then fold in the scallions, chives and ham.
4.
Line a muffin tin with paper baking cups and spoon the batter into the cups. Bake in an oven preheated to 200°C (approximately 400°F/gas mark 3) for 25-30 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack.
