Savoury Italian Cupcakes

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Savoury Italian Cupcakes
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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)
Calorie214 kcal(10 %)
Protein8.4 g(9 %)
Fat13.85 g(12 %)
Carbohydrates14.44 g(10 %)
Sugar added0 g(0 %)
Roughage0.29 g(1 %)
Vitamin A61.65 mg(7,706 %)
Vitamin D0.39 μg(2 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate37.92 μg(13 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0.96 mg(1 %)
Potassium130.29 mg(3 %)
Calcium204.99 mg(20 %)
Magnesium13.5 mg(5 %)
Iron1.13 mg(8 %)
Iodine10 μg(5 %)
Zinc0.48 mg(6 %)
Saturated fatty acids3.52 g
Cholesterol40.05 mg

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
How healthy are the main ingredients?
ParmesanBasileggsalt
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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