Savoury Seed Cakes
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
196
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 68 mg | (2 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 1 g |
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)
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 Tbsps black Onion seed
Product recommendation
Suggested variation; try adding 2 sliced fried onions to the muffin mixture. Alternatively, stir in 75 g of cubed feta.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil 12 muffin tins.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the flour, raising agents, salt and three quarters of the onion seeds in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases and sprinkle with the rest of the seeds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.
