Savory Muffins on a Bed of Tomatoes
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
313
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil (for pan)
- 40 grams black Olives (pitted)
- 80 grams Mozzarella
- 75 grams Pastry flour
- ½ tsp salt
- 1 Tbsp freshly chopped Basil
- 1 generous pinch Baking powder
- 1 Tbsp Pine nuts
- 40 grams freshly grated Parmesan
- 2 Tbsps olive oil
- 75 milliliters Buttermilk
- 1 egg
- 4 Tomatoes
- 1 Tbsp lemon juice
- salt
- peppers (from the mill)
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease four wells of a muffin tin.
2.
Drain the olives and chop well. Cut the mozzarella into small cubes. Mix the flour with the salt, basil, baking powder, pine nuts and parmesan. Whisk together 1 tablespoon of oil, the buttermilk and the egg. Stir the olives and mozzarella into the flour mixture and pour the batter into the muffin tin wells. Bake in preheated oven for about 25 minutes.
3.
Remove and let cool slightly in the muffin tin.
4.
Rinse and quarter the tomatoes, cut out cores and stems and cut the quarters into pieces. Mix and season with lemon juice, remaining oil, salt and pepper. Arrange on plates and set the muffins (still warm or cooled) on top. Serve garnished with basil.
