Savoury Cupcake Canapes
(0 votes)
(0 votes)
Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
227
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 kcal | (11 %) | ||
| Protein | 8.29 g | (8 %) | ||
| Fat | 15.36 g | (13 %) | ||
| Carbohydrates | 13.58 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 61.18 mg | (7,648 %) | ||
| Vitamin D | 0.41 μg | (2 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.94 mg | (33 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 41.56 μg | (14 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 1.02 μg | (2 %) | ||
| Vitamin B₁₂ | 1.26 μg | (42 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 129.23 mg | (3 %) | ||
| Calcium | 84.02 mg | (8 %) | ||
| Magnesium | 17.98 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 3.85 g | |||
| Cholesterol | 70.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Sour cream
- ⅔ cup smoked Salmon (chopped)
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- To decorate
- ¼ cup Sour cream
- 2 tablespoons Salmon roe
- fresh Chervil
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 24-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil, soured cream and salmon until well mixed.
3.
Mix the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 10 - 15 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done.
5.
Transfer to a wire rack to cool, then top the muffins with a spoonful of soured cream, a few salmon eggs and a sprig of fresh chervil.
