Savoury Italian Cupcakes
(0 votes)
(0 votes)
Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
214
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 kcal | (10 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 13.85 g | (12 %) | ||
| Carbohydrates | 14.44 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.29 g | (1 %) |
more nutritional values
| Vitamin A | 61.65 mg | (7,706 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 37.92 μg | (13 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.16 μg | (0 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0.96 mg | (1 %) | ||
| Potassium | 130.29 mg | (3 %) | ||
| Calcium | 204.99 mg | (20 %) | ||
| Magnesium | 13.5 mg | (5 %) | ||
| Iron | 1.13 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 3.52 g | |||
| Cholesterol | 40.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Parmesan (grated)
- ½ cup sun-dried tomatoes (chopped)
- 2 tablespoons Basil (shredded)
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Product recommendation
Suggested variation; try making your own oven-dried tomatoes for this recipe: cut 16 medium tomatoes in half and spread out in a roasting tin. Drizzle with olive oil and season with salt and pepper then cook in the oven on its lowest setting for 2 - 3 hours.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the sundried tomatoes, basil, 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 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Transfer the muffins to a wire rack and leave to cool completely.
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