Prosciutto and sun-dried tomato muffins

Prosciutto and sun-dried tomato muffins

4.1 54 évaluations

Préparation 15min

Total 40min

12 portions

Ingrédients

olive oil spray for greasing
Parmesan cheese cut into pieces (3 cm)
80 g
buckwheat groats
60 g
raw almonds
200 g
fresh basil leaves only
3 sprigs
sun-dried tomatoes cut into pieces
80 g
cottage cheese
300 g
gluten free baking powder
1 ½ tsp
water
100 g
eggs
5
salt
1 tsp
prosciutto (approx. 200 g)
12 slices

Infos nut. par 1 portion

Calories 289.7 kcal / 1216.8 kJ

Protides 19.4 g

Lipides 19.8 g

Glucides 7.6 g

Fibre 2.6 g

Graisses saturées 4.6 g

Sodium 707.2 mg

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Également présenté dans

Breakfast and brunch 54 Recettes
Australie et Nouvelle-Zélande

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

Rose gold baking 21 Recettes
Australie et Nouvelle-Zélande

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