Chard and feta savoury muffins

Chard and feta savoury muffins

By
From
Good Better Green
Makes
12

These muns (not the eggs-Benedict-kind, but the American-baked-goodskind) are great to take along to a picnic or as an after-school snack. Look for traditionally made, soft cooking chorizo that has no added nasties, and choose the mild version if you are feeding youngsters. If you are vegetarian, leave out the chorizo and fry the onion and chard in a little butter or coconut oil, but add another teaspoon of smoked paprika powder and perhaps a little more cayenne pepper.

Ingredients

Quantity Ingredient
200g traditionally made cooking chorizo, casings removed and broken into small pieces
1 medium onion, finely chopped
300g rainbow or swiss chard, stalks chopped into small dice, leaves shredded into bite-sized pieces
300g wholemeal spelt flour
1 tablespoon baking powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
25g parsley, finely chopped, leaves only
3 medium eggs
150ml whole milk, or milk substitute
50g butter,coconut oil or ghee, melted, plus extra for greasing
200g feta cheese, crumbled
sea salt

Method

  1. Sauté the chorizo in a hot, dry frying pan until the fat starts to render, then add the onion and cook until soft and translucent. Scrape the mixture into a bowl.
  2. Add the chard stalks to the pan with a small pinch of salt. Cook until tender, for 5–10 minutes, depending on size. If they are drying out, add a splash or three of water to the pan. Add the chard leaves and cook for about a minute, or until wilted.
  3. Tip all the chard into a food processor or onto a chopping board, and chop €nely. Add this to the chorizo and onion mix, then set aside to cool.
  4. Preheat the oven to 180°C and grease a 12-hole mu‹n tray or 2 smaller cupcake trays.
  5. Whisk the Žour, baking powder and spices in a bowl and stir in the parsley.
  6. Whisk the eggs, milk and melted fat in a separate bowl or jug, and pour into the dry ingredients along with the cooled chorizo and chard mixture, and the feta. Using a large spoon, mix only until just combined; do not over-mix. Spoon into the greased mu‹n tins.
  7. Bake in the oven for 25 minutes until golden and a skewer inserted in the centre comes out clean (allowing for patches of melted feta). Allow to cool in the trays for a couple of minutes before turning out onto wire racks to cool completely.
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