Swiss Chard Muffins
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
8767
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 8,767 cal. | (417 %) | ||
| Protein | 316.15 g | (323 %) | ||
| Fat | 75.64 g | (65 %) | ||
| Carbohydrates | 1,754.15 g | (1,169 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.63 g | (5 %) |
more nutritional values
| Vitamin A | 676.06 mg | (84,508 %) | ||
| Vitamin D | 1.28 μg | (6 %) | ||
| Vitamin E | 6.35 mg | (53 %) | ||
| Vitamin B₁ | 6.94 mg | (694 %) | ||
| Vitamin B₂ | 5.73 mg | (521 %) | ||
| Niacin | 63.71 mg | (531 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 44.31 μg | (15 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 6.82 μg | (15 %) | ||
| Vitamin B₁₂ | 0.93 μg | (31 %) | ||
| Vitamin C | 26.25 mg | (28 %) | ||
| Potassium | 7,186.44 mg | (180 %) | ||
| Calcium | 1,798.16 mg | (180 %) | ||
| Magnesium | 71.7 mg | (24 %) | ||
| Iron | 84.73 mg | (565 %) | ||
| Iodine | 32.33 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.21 g | |||
| Cholesterol | 138.58 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 250 grams fresh Swiss chard
- salt
- 60 milliliters Canola oil
- 100 Pastry flour
- 100 grams Oatmeal
- 20 grams Oat bran
- 50 grams grated Parmesan
- 1 organic lemon (juice and zest)
- 2 eggs
- 100 milliliters milk
- 200 grams cream cheese
Preparation steps
1.
Rinse chard, trim, remove hard stalks and cut into small cubes. Blanch leaves in boiling salted water for 1-2 minutes. Shock, drain and chop. Saute cubes and leaves in 2 tablespoons of oil for 4-5 minutes or until soft.
2.
Preheat oven to 200°C (approximately 400°F). Line wells of a muffin tin with paper liners.
3.
Mix flour with oatmeal, bran, Parmesan and lemon zest in a bowl. Mix lemon juice, eggs and milk together. Add flour mixture and stir. Add remaining oil, swiss chard leaves and cubes and cream cheese. Pour batter into paper liners. Bake for 30 minutes or until golden brown. Remove, cool and serve.
