Savory Sun-Dried Tomato and Parmesan Muffins

0
Average: 0 (0 votes)
(0 votes)
Savory Sun-Dried Tomato and Parmesan Muffins
share Share
print
bookmark_border Copy URL
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
180
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie180 cal.(9 %)
Protein8 g(8 %)
Fat9 g(8 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K2.4 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0 mg(0 %)
Folate10 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C1 mg(1 %)
Potassium118 mg(3 %)
Calcium181 mg(18 %)
Magnesium19 mg(6 %)
Iron0.7 mg(5 %)
Iodine13 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.5 g
Uric acid10 mg
Cholesterol29 mg
Complete sugar1 g

Ingredients

for
12
Ingredients
40 grams sun-dried Tomatoes (in oil)
250 grams Pastry flour
½ tsp salt
2 Tbsps finely chopped thyme
1 tsp Baking powder
150 grams finely grated Parmesan
4 Tbsps olive oil
2 Tbsps Pine nuts
250 milliliters Buttermilk
1 egg
How healthy are the main ingredients?
ParmesanTomatoolive oilPine nutsthymesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a muffin tin with paper baking cups.  

2.

Drain the sun-dried tomatoes well and chop finely. Combine the flour, salt, thyme, baking powder and 100 grams of grated Parmesan in a large bowl. Puree the olive oil with the pine nuts and mix with the buttermilk and egg. Stir the wet ingredients into the dry ingredients and mix until smooth. Fold in the chopped sun-dried tomatoes and spoon into the prepared muffin tin. Bake for 30 minutes, until a toothpick inserted comes out clean. 

3.

Remove from the oven, allow to cool slightly in the muffin tin, then transfer to a wire rack to cool completely.