Tomato and Pecorino Cupcakes
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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
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.
