Recipe Details
| Title | Peanut butter, apple & sunflower seed muffin |
|
| Author | Teresa Dupay | |
| Portions | 5 | |
| Created | 22nd July 2021 11:25 am | |
| Last Updated | 22nd July 2021 11:31 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 56.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Peanut butter, smooth | 100 Gram |  |
| Paste, tahini | 10 Gram |  |
| Seeds, sunflower | 20 Gram | |
| Apples, eating, Red dessert, raw | 20 Gram | |
| Egg, chicken, free range, whole, raw | 2 Medium |  |
| Parsley, Flat-Leaf | 2 Teaspoon |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 195 |  |
| Protein | 17.75% | |
| Other Carbohydrate | 1.17% | |
| Sugar | 2.16% | |
| Fat Saturated | 18.59% | |
| Fat Unsaturated | 22.80% | |
| Fiber | 6.29% | |
| Sodium | 4.24% | |
| Salt | 4.44% | |
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Recipe Method
1 Preheat oven 180c/350f/gas mark 4
2 Mix the peanut butter, tahini, sunflower seeds, egg yolks, apple, herbs, and black pepper
3 Beat the egg whites until they form stiff peaks then gently fold 1 tablespoon of the egg white, work slowly and carefully to mix the egg white in, while preserving as much air as possible in the mixture
4 Spoon 2 teaspoons into the greased muffin moulds and bake for 15-20 minutes until fluffy and golden on top and set in the middle.
Serve with sticky red onion chutney