Cheesy Cornbread Muffins
Glicemia: 18Porzioni: 12Tempo di preparazione: 20minPasto: Merenda
Micronutrienti:CalcioVitamina AFolati
Macronutrienti per 100 g
Energia
246kcal
Zuccheri
2g
Grassi
11g
Fibre
2g
Grassi saturi
5g
Proteine
8g
Carboidrati
30g
Sodio
404mg
Ingredienti
- 280g / 10oz drained Canned sweetcorn
- 250g / 9oz fine Cornmeal
- 150g / 5.3oz Self-raising flour
- 2 tsp Baking powder
- 70g / 2.5oz melted Unsalted butter
- 3 Eggs
- 80g / 3oz full-fat Greek-style yogurt
- 120g / 4oz grated Cheddar
- 100ml / 3.5fl oz full-fat Milk
Preparazione
- Preheat the oven to 180°C (200°C/400°F/Gas 6).
- Add all ingredients to a blender, reserving 20g (0.7oz) grated Cheddar, and blend until smooth.
- Spoon the mixture into each case of the lined muffin tin.
- Sprinkle with the reserved cheese.
- Bake in the preheated oven for 15-20 minutes until golden on top.
- Check if the muffins are cooked by inserting a knife into the thickest part; if it comes out clean, they’re done.
Micronutrienti in % del fabbisogno giornaliero
Ferro
3% del fabbisogno giornaliero
Magnesio
32% del fabbisogno giornaliero
Vitamina C
1% del fabbisogno giornaliero
Omega 3
8% del fabbisogno giornaliero
Vitamina A
11% del fabbisogno giornaliero
Calcio
13% del fabbisogno giornaliero
Folati
79% del fabbisogno giornaliero
Buono a sapersi
Get your little ones to help put all the ingredients into the blender, pressing the on button is always the fun part. If you don’t mind a few spillages, they will enjoy spooning the mixture into the muffin cases, too. Reserve half of the batch for munching now and place the other half in the freezer for up to 3 months.
Condividi: