Savory Meat and Cheese Muffins
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
178
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 10.79 g | (11 %) | ||
| Fat | 5.37 g | (5 %) | ||
| Carbohydrates | 21.5 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.12 g | (0 %) |
more nutritional values
| Vitamin A | 49.13 mg | (6,141 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 7.34 μg | (2 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 0.15 μg | (0 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 0.22 mg | (0 %) | ||
| Potassium | 156.89 mg | (4 %) | ||
| Calcium | 163.6 mg | (16 %) | ||
| Magnesium | 5.72 mg | (2 %) | ||
| Iron | 1.42 mg | (9 %) | ||
| Iodine | 8.46 μg | (4 %) | ||
| Zinc | 0.75 mg | (9 %) | ||
| Saturated fatty acids | 1.85 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 39.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- 1 shallot
- 1 Tbsp olive oil
- 100 grams sliced Bresaola
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- salt
- freshly ground white peppers
- 3 Tbsps grated Parmesan
- 200 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 Tbsps rosemary
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners.
2.
Peel and dice the shallot. Heat the oil in a skillet and saute the shallot until translucent, then set aside. Cut the bresaola into small cubes. In a bowl, mix together the quark, milk, egg, and cheese and season with salt and pepper. Mix together the flour, baking powder and baking soda in another bowl and fold into the quark mixture along with the Bresaola, shallot and rosemary until the dry ingredients are moistened, do not overmix.
3.
Spoon the dough into the muffin tin and bake until golden brown, about 15 minutes. Let the muffins cool slightly in the tin, then remove and cool on a wire rack.
