Spicy Pizza Muffins
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- vegetable oil (for molds)
- 6 ripe Tomatoes
- 200 grams Pineapple (canned)
- 200 grams Salami (cut in slices)
- 1 shallot
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- salt
- freshly ground peppers
- 200 grams grated Emmentaler cheese
- 200 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
Preparation steps
Grease the wells of the muffin tin with oil.
Rinse the tomatoes, cut into quarters, remove seeds and stalks, and cut the pulp into small cubes. Drain the pineapple and cut into small pieces. Cut the salami slices into quarters and cut into narrow strips. Peel the shallot and chop finely.
Mix the flour with the baking powder and baking soda in another bowl, and mix into the quark mixture. Stir in the salami, pineapple, shallot and tomato, and mix well. Divide the mixture equally into the wells of muffin tin and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown about 30 minutes.
Let the muffins cool slightly in the baking tin. Release the muffins from the wells and leave to cool.