Savory Vegetable Muffins With Basil
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 150 grams Zucchini
- 150 grams Eggplant
- 1 small carrot
- 275 grams Pastry flour
- 1 egg
- 125 grams butter
- 250 grams Natural yogurt
- 70 grams grated Gruyere
- 4 sprigs Basil (freshly chopped, plus extra to serve)
- ½ tsp ground paprika
- ½ tsp baking soda
- 3 tsps Baking powder
- 1 tsp salt
- freshly ground peppers
- vegetable oil (for greasing)
Preparation steps
1.
Grease a 12-cup muffin pan. Preheat the oven to 180°C (approximately 350°F) convection.
2.
Rinse the vegetables and chop finely. Mix with the flour, basil, paprika, salt, baking powder and baking soda. Season with pepper. Process the egg, butter and yogurt in a blender, mix into the dry ingredients along with the cheese until just combined then distribute among the muffin recesses.
3.
Bake for about 30 minutes, until golden brown. Let rest for 5 minutes in the pan then transfer to a wire rack to cool completely.
4.
Serve hot or cold garnished with basil.
