Soft Cheese and Zucchini Cakes
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the muffins
- 2.333 cups plain flour (sifted)
- 2 tsps Baking powder
- 4 large eggs
- ¼ cup butter (melted)
- 1 Zucchini (finely grated)
- ⅔ cup Goat cheese (cut into chunks)
- salt
- peppers
- For the green tomato jam
- 3.333 cups green Tomatoes (seeded and diced)
- ⅞ cup caster sugar
- ½ lemon (juiced)
Preparation steps
1.
Start by preparing the green tomato jam; place all caster sugar, diced tomatoes and lemon juice in a large saucepan.
2.
Bring to the boil, stirring occasionally, then reduce to a gentle simmer and allow it to reduce to a jam-like consistency; roughly 35-45 minutes. Place a saucer in the freezer to chill until cold.
3.
Test to see if the jam is ready by spooning a little of it onto the plate; if it sets, it is ready.
4.
Sterilize a large jam jar with boiling water, then rinse out and leave to dry, inverted on a tea towel.
5.
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12 tin muffin tray with muffin cases.
6.
Prepare the muffin mixture by placing the eggs in a large mixing bowl and beating until light and frothy.
7.
Add the flour, melted butter and baking powder and beat again until smooth. Fold in the grated courgette, then season the batter well.
8.
Spoon half of the batter into the muffin cases, then arrange chunks of the goat's cheese in the centre of them.
9.
Spoon the remaining batter on top so that it envelopes the goat's cheese chunks.
10.
Place in the oven, along with the rinsed glass jar; bake the muffins for 20-25 minutes until golden and risen.
11.
Remove the muffins and jar at the same time when ready and allow to cool to one side.
12.
Spoon the jam into the sterilized jar and serve alongside the muffins.
