Tomato and Pecorino Cupcakes

Name: Tomato and Pecorino Cupcakes
Total time: 50 min
Yield: 12
Ingredients: 2 large eggs; 0.5 cup sunflower oil; 0.75 cup Greek yogurt; 1 cup pecorino romano (cubed); 1 cup cherry Tomatoes (halved); 2 Tbsps Basil (shredded); 1.5 cups all-purpose flour; 2 tsps Baking powder; 0.5 tsp baking soda; 0.5 tsp salt

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Health Score:

79 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

258

calories

Calories

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Nutritional values

1 muffin contains
(Percentage of daily recommendation)

Calorie	258 cal.	(12 %)
Protein	10 g	(10 %)
Fat	19 g	(16 %)
Carbohydrates	13 g	(9 %)
Sugar added	0 g	(0 %)
Roughage	0.8 g	(3 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.4 μg	(2 %)
Vitamin E	6.8 mg	(57 %)
Vitamin K	2.3 μg	(4 %)
Vitamin B₁	0 mg	(0 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2.3 mg	(19 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	17 μg	(6 %)
Pantothenic acid	0.5 mg	(8 %)
Biotin	4 μg	(9 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	3 mg	(3 %)
Potassium	126 mg	(3 %)
Calcium	277 mg	(28 %)
Magnesium	17 mg	(6 %)
Iron	0.5 mg	(3 %)
Iodine	18 μg	(9 %)
Zinc	1.6 mg	(20 %)
Saturated fatty acids	6.4 g
Uric acid	10 mg
Cholesterol	58 mg
Complete sugar	1 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

muffins

Ingredients: 2 large eggs; ½ cup sunflower oil; ¾ cup Greek yogurt; 1 cup pecorino romano (cubed); 1 cup cherry Tomatoes (halved); 2 Tbsps Basil (shredded); 1 ½ cups all-purpose flour; 2 tsps Baking powder; ½ tsp baking soda; ½ tsp salt

How healthy are the main ingredients?

pecorino romano Tomato Basil egg salt

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Product recommendation

Suggested variation; Cherry tomato, pesto and mozzarella muffins Replace the Pecorino with cubed mozzarella and replace the basil with 100 g of pesto marbled through the mixture.

Preparation steps

Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.

Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.

Mix the tomatoes, basil, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.

Divide the mixture between the paper cases, then bake in the oven for 20 – 25 minutes. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.