Savoury Mini Cakes
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 107 mg | (3 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 ¼ cups chopped Bacon
- 1 onion (chopped)
- 2 ½ cups all-purpose flour
- 3 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup Sour cream
- ¼ cup milk
- To garnish
- ¼ cup Sour cream
- 2 Tbsps freshly chopped parsley
- ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Bowl, 1 Whisk, 1 Teaspoon
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Fry the bacon gently without fat. Add the onions and fry briefly with the bacon. Drain on kitchen paper. Reserve 1/4 cup bacon for the garnish.
3.
Mix the flour, baking powder, bicarbonate of soda and salt in a mixing bowl.
4.
Beat together the eggs, milk and soured cream and add to the dry ingredients, beating. Add a little more milk if necessary. Stir in the bacon and onion.
5.
Spoon into the paper cases and bake for about 25 minutes until golden and risen.
6.
Garnish with a spoonful of soured cream, the reserved chopped bacon, chopped parsley and a pinch of ground pepper. Serve warm.
