Of which 0.6 g sugars and 1.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Unsaturated fat (olive oil)
Allergens egg
Savory corn and oregano muffins
A snack to take along, gluten-free and fuss-free
Ingredients
- 80 g (2¾ oz) sweet corn, drained
- 140 g (5 oz) fine cornmeal
- 60 g (2 oz) cassava starch (polvilho doce)
- 1 tsp salt (6 g)
- 1 tsp dried oregano (1 g)
- 1 tbsp baking powder (14 g)
- 2 eggs (100 g / 3½ oz)
- 73 g (2½ oz) olive oil
- 120 ml (½ cup) water
Method
- Preheat the oven to 180 °C (350 °F) and grease the muffin pan.
- In the blender, blend the eggs, olive oil, water and half the corn.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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