Silverbeet and brie mini muffins recipe
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Loading... - Agnes Lehnert
- 09 Mar 2021
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makes 12–24
25g butter, melted, plus extra for greasing
150g rainbow or green silverbeet (Swiss chard), leaves washed and shredded, stalks reserved
190g self-raising flour
2 tbsp finely grated parmesan cheese
A good grating of nutmeg
175ml milk
1 small egg, beaten
75g brie or camembert cheese, cubed
Preheat the oven to 190C.
Grease a 12-hole standard muffin tin or a 24-hole mini-muffin tin with a little butter or line with paper cases if you prefer.
Chop the silverbeet stalks and steam for 4 minutes; add the silverbeet leaves and steam for a further minute or so. Turn into a clean tea towel and squeeze out any excess water.
Mix the flour, 1 tablespoon of the parmesan, a pinch of salt and the nutmeg in a bowl. In a separate bowl, beat the milk, melted butter and egg together. Tip the milk mixture into the flour mixture and stir a couple of times. Now add the cooked silverbeet and the brie or camembert. Don’t over-mix or the muffins will be tough – a few lumps are just fine.
Spoon the mixture into the holes of the muffin tin, sprinkle with the remaining parmesan and bake for about 15 minutes until risen and golden. Cool on wire racks or eat warm.
