Soft Cheese Zucchini Cakes

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Soft Cheese Zucchini Cakes
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E6.9 mg(58 %)
Vitamin K6.2 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C7 mg(7 %)
Potassium171 mg(4 %)
Calcium327 mg(33 %)
Magnesium23 mg(8 %)
Iron1.1 mg(7 %)
Iodine11 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids5.9 g
Uric acid23 mg
Cholesterol59 mg
Complete sugar2 g

Ingredients

for
12
Ingredients
2 large eggs
½ cup sunflower oil
¾ cup Greek yogurt
2 medium Zucchini (coarsely grated)
1 cup grated Gruyere (cubed)
1 ½ cups plain flour
2 tsps Baking powder
½ tsp baking soda
½ tsp salt
How healthy are the main ingredients?
eggZucchinisalt

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and oil a 12-hole silicone muffin tin.
2.
Beat the egg in a jug with the oil, yoghurt, cheese and courgette until well mixed.
3.
Mix the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 20-25 minutes.
5.
Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.
6.
Suggested variation; these muffins are delicious served warm with a dollop of mint jelly.

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