Veggie Savoury Cakes

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Veggie Savoury Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie231 kcal(11 %)
Protein8.95 g(9 %)
Fat12.76 g(11 %)
Carbohydrates20.42 g(14 %)
Sugar added0 g(0 %)
Roughage0.82 g(3 %)
Vitamin A122.46 mg(15,308 %)
Vitamin D0.57 μg(3 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.18 mg(27 %)
Vitamin B₆0.05 mg(4 %)
Folate47.1 μg(16 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C3.9 mg(4 %)
Potassium280.15 mg(7 %)
Calcium207.44 mg(21 %)
Magnesium23.65 mg(8 %)
Iron1.86 mg(12 %)
Iodine13.33 μg(7 %)
Zinc0.61 mg(8 %)
Saturated fatty acids5.09 g
Cholesterol58.29 mg

Ingredients

for
9
Ingredients
1 ¼ cups all-purpose flour
1 cup Polenta (cornmeal)
2 teaspoons Baking powder
1 teaspoon mustard powder
salt
peppers
2 ounces sun-dried tomatoes (soaked and chopped)
¾ ounce dried Mushrooms (soaked and chopped)
1 tablespoon chopped Basil
¾ cup grated Cheese
1 cup 2% milk
2 eggs (beaten)
3 tablespoons sunflower oil
How healthy are the main ingredients?
PolentaMushroomBasilsaltegg

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 9 holes of a muffin tin.
2.
Put the flour, polenta, baking powder and mustard powder in a mixing bowl and season with salt and pepper.
3.
Add the drained tomatoes and mushrooms, basil and cheese and mix thoroughly.
4.
Whisk together the milk, eggs and oil. Stir into the dry mixture until only just combined. The mixture will be lumpy.
5.
Bake for 15- 20 minutes until golden brown. Serve warm.