Pasta Muffins with Carrots

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Pasta Muffins with Carrots
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
178
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie178 cal.(8 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.5 mg(4 %)
Vitamin K3.4 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate18 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium147 mg(4 %)
Calcium66 mg(7 %)
Magnesium20 mg(7 %)
Iron0.6 mg(4 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.8 g
Uric acid19 mg
Cholesterol56 mg
Complete sugar2 g

Ingredients

for
12
Ingredients
300 grams Fettuccine
salt
2 carrots
2 eggs
200 milliliters Whipped cream
40 grams freshly grated Parmesan
peppers (freshly ground)
Nutmeg (freshly grated)
butter (for muffin tin)
How healthy are the main ingredients?
Whipped creamParmesansaltcarroteggNutmeg

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Cook the pasta in salted boiling water for 5 minutes. Drain and rinse well. Rinse, peel and grate the carrots. Combine the eggs, cream and parmesan cheese and mix well. Season with salt, pepper and nutmeg and mix with the pasta and carrots. Distribute into buttered muffin tins and bake until golden brown, 20-25 minutes.

3.

Carefully remove from the muffin tins and serve immediately.

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