Shrimp Muffins

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Shrimp Muffins
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
212
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie212 cal.(10 %)
Protein19 g(19 %)
Fat13 g(11 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.6 μg(13 %)
Vitamin E3.3 mg(28 %)
Vitamin K14.3 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid1.5 mg(25 %)
Biotin22.4 μg(50 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C12 mg(13 %)
Potassium328 mg(8 %)
Calcium181 mg(18 %)
Magnesium44 mg(15 %)
Iron2.4 mg(16 %)
Iodine43 μg(22 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.8 g
Uric acid64 mg
Cholesterol382 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
½ cup small Prawn (ready to cook)
1 Zucchini (cut into 1 cm dice)
1 tsp lemon juice
6 eggs
½ cup grated Parmesan
2 Tbsps Crème fraiche
How healthy are the main ingredients?
ParmesanZucchiniegg

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a muffin tray with 8 paper cases.
2.
Mix together the prawns, courgette and lemon juice. Whisk together the eggs, parmesan and crème fraîche and season with salt and ground black pepper. Divide the egg mixture evenly between the cases and add around 1 tbsp of the courgette and prawns to each one.
3.
Bake in the oven for around 15 minutes until the cakes are golden yellow.
4.
Remove from the oven and leave to cool in the tray for 5 minutes then serve, garnished with herbs if desired.