Title | Peanut butter, apple & sunflower seed muffin |
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Author | Teresa Dupay | |
Portions | 5 | |
Created | 22nd July 2021 11:25 am | |
Last Updated | 22nd July 2021 11:31 am |
One portion of this dish weighs approximately 56.00 Grams
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 |
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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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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