Zucchini Muffins
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
198
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 100 grams Zucchini (finely grated)
- 75 grams butter
- 250 grams Pastry flour
- 2 tsps Baking powder
- 1 ½ tsps salt
- 2 Tbsps coarsely chopped, black Olives
- 125 grams Cornmeal
- 3 eggs
- 200 milliliters milk
- 2 tsps Pesto (canned)
Preparation steps
1.
Melt the butter. Preheat the oven to 180°C (fan: 160°C) (approximately 350°F). Mix together flour, baking powder, salt and cornmeal. Whisk together the eggs, milk and pesto. Mix with the butter, flour mixture, olives and zucchini.
2.
Grease the wells of a muffin tin or line with paper baking cups. Pour the batter into the muffin tin. Bake on the center rack of the preheated oven for 35 minutes. Let it cool, then serve.
