Savoury Cupcakes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 140 mg | (4 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 cups all-purpose flour
- 1 Tbsp Baking powder
- 1 pinch mustard powder
- 1 tsp salt
- freshly ground Black pepper
- 2 tsps snipped Chives
- 1 large egg
- ½ cup soft cream cheese (with herbs)
- ⅞ cup milk
- 2 Tomatoes (diced)
- 2 scallions (thinly sliced)
- 0.333 cup cooked ham (diced)
- ¾ cup Cheddar cheese (grated)
Product recommendation
The secret to light airy muffins is to avoid over-mixing when adding the wet ingredients to the dry ones – stir until only just combined and still slightly lumpy.
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Sift the flour, baking powder and mustard powder into a mixing bowl, and add the salt, freshly ground black pepper and chives.
3.
Whisk together the egg, soft cheese and milk until smooth. Stir in the tomatoes, spring onions and ham.
4.
Pour the wet ingredients into the dry ingredients, and mix gently until just incorporated. The mixture will be slightly lumpy.
5.
Spoon into the greased paper cases and sprinkle the top of each muffin with grated cheese. Bake for about 20 minutes, until the muffins are golden and firm to the touch. Serve warm.
