Zucchini Muffins

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Zucchini Muffins
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
198
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie198 cal.(9 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.8 mg(7 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0 mg(0 %)
Folate18 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C2 mg(2 %)
Potassium112 mg(3 %)
Calcium51 mg(5 %)
Magnesium15 mg(5 %)
Iron0.8 mg(5 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.5 g
Uric acid14 mg
Cholesterol70 mg
Complete sugar2 g

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)
How healthy are the main ingredients?
ZucchiniOlivesaltegg

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.

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