Shrimp Muffins

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Shrimp Muffins
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
228
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie228 kcal(11 %)
Protein19.42 g(20 %)
Fat13.73 g(12 %)
Carbohydrates2.56 g(2 %)
Sugar added0 g(0 %)
Roughage0.44 g(1 %)
Vitamin A285.59 mg(35,699 %)
Vitamin D3.1 μg(16 %)
Vitamin E7.91 mg(66 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.61 mg(22 %)
Vitamin B₆0.13 mg(9 %)
Folate76.4 μg(25 %)
Pantothenic acid0.25 mg(4 %)
Vitamin B₁₂2.32 μg(77 %)
Vitamin C9.21 mg(10 %)
Potassium169.55 mg(4 %)
Calcium245.9 mg(25 %)
Magnesium21.87 mg(7 %)
Iron0.37 mg(2 %)
Iodine90 μg(45 %)
Zinc0.88 mg(11 %)
Saturated fatty acids6.28 g
Cholesterol310.73 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
small Prawn (ready to cook)
1
zucchini (cut into 1 cm dice)
1 teaspoon
6
½ cup
2 tablespoons
How healthy are the main ingredients?
zucchiniegg

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.