Savory Surimi Muffins
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams Surimi
- 2 carrots
- 275 grams Pastry flour
- 4 sprigs Basil (freshly chopped)
- ½ tsp ground paprika
- 1 tsp salt
- 50 grams freshly grated Parmesan
- 3 tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 125 grams butter
- 250 grams Natural yogurt
- freshly ground peppers
- vegetable oil (for greasing)
Preparation steps
1.
Grease muffin trays with a little oil and preheat oven to 180°C (approximately 350°F.)
2.
Cut surimi into 1 cm (approximately 1/3 inch) pieces. Peel and coarsely grate carrots. If carrots are too juicy, squeeze out water. Mix carrots with flour, basil, paprika, salt, Parmesan, baking powder and baking soda. Whisk egg and mix in blender along with butter and yogurt. Liberally season batter with pepper, stir in surimi and distribute batter evenly to 12 muffin wells.
3.
Bake in preheated oven for about 30 minutes, let muffins rest for 5 minutes in tin, remove from tin and let cool on a rack.
