Zucchini Muffins with Basil Spread
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the Muffins
- 200 grams Pastry flour
- 1 tsp Baking powder
- ¼ tsp ground paprika
- 100 grams Zucchini
- 1 garlic clove (pressed)
- 200 milliliters milk
- 1 egg
- 4 Tbsps vegetable oil
- 1 tsp thyme (chopped)
- salt
- freshly ground peppers
- Basil spread
- 200 milliliters Sour cream
- 3 Tbsps Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps finely chopped Basil
Preparation steps
1.
For the muffins: Mix together all ingredients except for the zucchini. Grate the zucchini, season with salt and let sit in some water. Let dry briefly and mix into the batter. Let the batter sit for 10 minutes, pour into a greased muffin tin and bake for 25 minutes at 200°C (approximately 400°F).
2.
Mix the sour cream with all the ingredients for the basil spread, season to taste and place in a decorative bowl.
3.
Remove the muffins from the tin, arrange on plates and serve with the basil spread. Garnish with basil leaves.
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