Tomato and Pecorino Cupcakes

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Tomato and Pecorino Cupcakes
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Health Score:
Health Score
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
198
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie198 kcal(9 %)
Protein6.47 g(7 %)
Fat13.58 g(12 %)
Carbohydrates13.52 g(9 %)
Sugar added0 g(0 %)
Roughage0.13 g(0 %)
Vitamin A80.86 mg(10,108 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate37.1 μg(12 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C1.48 mg(2 %)
Potassium66.58 mg(2 %)
Calcium110.68 mg(11 %)
Magnesium5.06 mg(2 %)
Iron0.85 mg(6 %)
Iodine10 μg(5 %)
Zinc0.13 mg(2 %)
Saturated fatty acids3.46 g
Cholesterol41.45 mg
Author of this recipe:
How healthy are the main ingredients?
tomatoBasil

Ingredients

for
12
Ingredients
2
large eggs
½ cup
¾ cup
1 cup
Pecorino (cubed)
1 cup
cherry tomatoes (halved)
2 tablespoons
Basil (shredded)
1 ½ cups
2 teaspoons
½ teaspoon
½ teaspoon
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

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
3.
Mix the tomatoes, basil, 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. Test with a wooden toothpick, if it comes out clean, the muffins are done. Serve warm.