Savory Sun-Dried Tomato and Parmesan Muffins

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Savory Sun-Dried Tomato and Parmesan Muffins
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
592
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie592 kcal(28 %)
Protein25.96 g(26 %)
Fat31.29 g(27 %)
Carbohydrates53.78 g(36 %)
Sugar added0 g(0 %)
Roughage0.62 g(2 %)
Vitamin A158.01 mg(19,751 %)
Vitamin D1.47 μg(7 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.45 mg(41 %)
Niacin5.11 mg(43 %)
Vitamin B₆0.07 mg(5 %)
Folate16.7 μg(6 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C3.29 mg(3 %)
Potassium340.67 mg(9 %)
Calcium633.71 mg(63 %)
Magnesium26.31 mg(9 %)
Iron3.21 mg(21 %)
Iodine13.2 μg(7 %)
Zinc1.32 mg(17 %)
Saturated fatty acids9.8 g
Cholesterol71.12 mg

Ingredients

for
12
Ingredients
40 grams
sun-dried Tomatoes (in oil)
250 grams
½ teaspoon
2 tablespoons
finely chopped Thyme
1 teaspoon
150 grams
finely grated Parmesan
4 tablespoons
2 tablespoons
250 milliliters
1

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.