Savory Sun-Dried Tomato and Parmesan Muffins
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 118 mg | (3 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
