Savory Muffins with Cheese
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
1067
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 39.63 g | (40 %) | ||
| Fat | 68.56 g | (59 %) | ||
| Carbohydrates | 74.61 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.96 g | (10 %) |
more nutritional values
| Vitamin A | 279.32 mg | (34,915 %) | ||
| Vitamin D | 1.34 μg | (7 %) | ||
| Vitamin E | 5.45 mg | (45 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.91 mg | (41 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 37.27 μg | (12 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 0.81 μg | (2 %) | ||
| Vitamin B₁₂ | 0.97 μg | (32 %) | ||
| Vitamin C | 24.8 mg | (26 %) | ||
| Potassium | 530.38 mg | (13 %) | ||
| Calcium | 1,037 mg | (104 %) | ||
| Magnesium | 45.69 mg | (15 %) | ||
| Iron | 4.35 mg | (29 %) | ||
| Iodine | 29.15 μg | (15 %) | ||
| Zinc | 2.09 mg | (26 %) | ||
| Saturated fatty acids | 23.05 g | |||
| Cholesterol | 147.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 scallion
- 1 Red Bell pepper
- 100 grams Pecan
- 350 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp salt
- cayenne pepper
- ground paprika
- 250 grams grated Emmentaler cheese
- 100 grams Blue cheese (diced)
- 2 eggs
- 100 milliliters Buttermilk
- 80 milliliters vegetable oil
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Place paper liners into the wells of the muffin tin.
2.
Rinse scallion, trim and cut into thin rings. Rinse, trim and chop the bell pepper. Coarsely chop pecans. Mix flour with the baking powder, salt, a pinch of cayenne pepper and paprika. Stir in Emmentaler and the blue cheese. Beat the eggs with the buttermilk and oil and stir into the flour mixture. Fold in scallion and diced bell pepper. Pour into the muffin wells and sprinkle with chopped pecans. Bake in the oven about 25 minutes.
3.
Remove from oven, allow to cool briefly and remove from the muffin tin. Serve warm or at room temperature.
