Savory Mushroom and Pine Nut Muffins
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 16.87 g | (17 %) | ||
| Fat | 49.47 g | (43 %) | ||
| Carbohydrates | 45.39 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.98 g | (7 %) |
| Vitamin A | 200.78 mg | (25,098 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.57 mg | (13 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 2.47 mg | (21 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 12.81 μg | (4 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.51 μg | (17 %) | ||
| Vitamin C | 1.89 mg | (2 %) | ||
| Potassium | 218.96 mg | (5 %) | ||
| Calcium | 335.78 mg | (34 %) | ||
| Magnesium | 9.66 mg | (3 %) | ||
| Iron | 3.34 mg | (22 %) | ||
| Iodine | 21.2 μg | (11 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 15.23 g | |||
| Cholesterol | 101.54 mg |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 2 tsps Baking powder
- 5 Tbsps finely grated Parmesan
- ½ tsp salt
- freshly grated Nutmeg
- 1 egg
- 80 milliliters olive oil
- 200 grams Whipped cream
- 300 grams button Mushroom
- 1 shallot
- 60 grams Pine nuts
- 1 tsp finely chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line the wells of a muffin tin with paper liners.
Combine the flour, baking powder, Parmesan cheese, salt and nutmeg in a large bowl. Whisk the egg with the sour cream and 60 ml of olive oil until smooth. Stir the wet ingredients into the dry ingredients and mix until smooth. Wipe the mushrooms with a damp cloth and slice thinly. Peel the shallot and chop finely. Toast the pine nuts in a dry skillet until golden brown. Remove from the pan and set aside. Heat the remaining olive oil in the pan sauté the shallot until translucent. Add the mushrooms and sauté for 3-4 minutes. Remove from heat and stir in the parsley and pine nuts. Fold about 3/4 of the mixture into the batter.
Fill the prepared wells of the muffin tin about 2/3 of the way with the batter. Top with the remaining mushroom mixture and bake for 25 minutes, until a toothpick inserted comes out clean. Remove from the oven and cool on a wire rack. Serve warm or at room temperature.