| 1½ cups | Swiss Cheese, Emmental, shredded | |
| 5.28 oz | Ham, cooked, 4% fat | |
| 1 cup | Onions, white or yellow, raw, chopped | |
| 1⅔ cups | Wheat flour, white, pastry flour | |
| 1 tsp | Baking Soda, leavening agent | |
| ½ tsp | Paprika, ground, mild (spice) | |
| ½ tsp | Pepper, black, ground | |
| 3 tbsp | Parsley, fresh, chopped | |
| ⅓ cup | Butter, unsalted | |
| ½ cup | Yogurt, Cream Yoghurt, plain, 10% fat | |
| 2 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp | Lemon juice, fresh cold-pressed | |
| 2 tbsp | Parmigiano Reggiano, Parmesan cheese, grated | |
| 36.48 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.04 oz (calculated)Notes: 1 muffin
- Temperature: 347 °F
- Shred the Emmental, cut the ham into small pieces, finely chop the onions.
- Mix together in a large bowl.
- Add the flour, baking soda, paprika, pepper and parsley and mix.
- Melt the butter and mix it with the yoghurt, eggs and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Put muffin liners in a muffin tin and divide the dough equally. The muffin molds should be filled to the brim.
- Sprinkle each muffin with 1/2 teaspoon of grated parmesan.
- Bake for about 45 minutes or until done.
- Enjoy warm or cold.
- Calorie count204 kcal
- % of calories by macros
Fat 54.4 % 111 kcal 12.3 g Net Carbs 26.0 % 53 kcal 13 g Dietary Fiber 1.0 % 2 kcal 1 g Protein 18.6 % 38 kcal 9.4 g - Approx. WW SmartPoints™6.7
- Cholesterol 67.5 mg
- Sodium 320.6 mg
- Fat 12.3 g
- Saturated Fat 7 g
- Trans Fat 0.1 g
- Carbohydrates 14.1 g
- Dietary Fiber 1 g
- Total Sugars 1.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 9.4 g
- Calcium 161 mg
- Iron 0.6 mg
- Magnesium 15.1 mg
- Potassium 148.9 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 120.1 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 2.8 mg
- Folate 9.7 mcg
- Folic Acid 2.8 mcg