Try this Fresh Dill And Sundried Tomato Muffin recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, mix the flour, sugar, salt, pepper, tasty cheese, paprika, sesame seeds and baking powder. In a separate bowl, combine the milk, spring onions, olive oil, eggs, dill, parsley and sundried tomatoes. Once the wet mix is well combined, add it to the dry mix and combine the ingredients with a wooden spoon (do not use electric mixers). As soon as the ingredients are incorporated, cease mixing - any lumps that remain will disappear in the baking. Spoon the mixture into oiled (preferably non-stick) muffin tins and sprinkle with the remaining cheese and sesame seeds. Bake at 200c for 25 minutes until golden and bubbling. Per serving: 1224 Calories (kcal); 98g Total Fat; (69% calories from fat); 32g Protein; 64g Carbohydrate; 407mg Cholesterol; 5027mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 18 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1812g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5368 | ||
Calories from Fat: 1159 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.7g | 172 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 36.3g | ||
Cholesterol 2119.9mg | 652 % | |
Sodium 13826.2mg | 477 % | |
Potassium 2921.4mg | 77 % | |
Total Carbohydrate 862.2g | 254 % | |
Dietary Fiber 45.1g | 180 % | |
Sugars, other 817.1g | ||
Protein 185.7g | 265 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5368
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