Soft Cheese Zucchini Cakes
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(0 votes)
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 kcal | (11 %) | ||
| Protein | 8.46 g | (9 %) | ||
| Fat | 15.41 g | (13 %) | ||
| Carbohydrates | 13.86 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.29 g | (1 %) |
more nutritional values
| Vitamin A | 77.47 mg | (9,684 %) | ||
| Vitamin D | 0.42 μg | (2 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.65 mg | (14 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 19.99 μg | (7 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 0.63 μg | (1 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 5.85 mg | (6 %) | ||
| Potassium | 137.72 mg | (3 %) | ||
| Calcium | 210.08 mg | (21 %) | ||
| Magnesium | 14.63 mg | (5 %) | ||
| Iron | 0.41 mg | (3 %) | ||
| Iodine | 11.59 μg | (6 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 4.28 g | |||
| Cholesterol | 47.58 mg |
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
- 2 medium zucchini (coarsely grated)
- 1 cup grated Gruyere (cubed)
- 1 ½ cups plain flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
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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