Tomato Kiev Cupcakes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 131 mg | (3 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- ½ cup butter (softened)
- 2 cloves garlic cloves (crushed)
- 2 Tbsps fresh oregano (chopped)
- 2 large eggs
- ½ cup sunflower oil
- ¾ cup Greek yogurt
- 1 cup Parmesan (grated)
- ½ cup sun-dried tomatoes (chopped)
- 1 ½ cups plain flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ½ tsp salt
Product recommendation
Suggested variation; try mixing 2 tbsp of pesto in with the wet ingredients before stirring in the egg mixture.
Preparation steps
1.
Mix the butter with the garlic and oregano and spoon onto a piece of greaseproof paper. Roll up and twist the ends to make a tube of garlic butter. Chill in the fridge for 30 minutes or until firm, then cut into 12 pieces.
2.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
3.
Beat the egg in a jug with the oil, yoghurt and cheese until well mixed.
4.
Mix the sundried tomatoes, flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
5.
Divide half the mixture between the paper cases and top with a piece of garlic butter. Top with the rest of the muffin mixture, 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.
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