Chard is growing like a weed in the garden so time to get cooking and baking to keep it under control! No better way than a delicious low-fat savoury muffin recipe, high in protein, with a little bit of non-haem iron to keep the body going throughout Spring!
Chard, Feta and Sundried Tomato Wholemeal Muffins
What you will need:
- Olive oil spread, to grease
- 375g (2 1/2 cups) self-raising wholemeal flour
- 250g Chard, Silverbeet or Spinach, trimmed, washed, dried, shredded
- 150g reduced fat feta cheese, crumbled
- 110g (1/2 cup) chopped semi-dried tomatoes
- 2 tbs finely grated parmesan cheese
- 330ml (1 1/3 cups) almond milk
- 90g olive oil spread, melted
- 1 egg
- 1 tbs chopped fresh dill
- 2 tbs finely grated parmesan or vegetarian hard cheese, extra
What you will need to do;
- Preheat oven to 200 degrees Celsius and grease twelve 80ml muffin pans with olive oil spread.
- Sift flour into a bowl – and add wholemeal husk left in sieve. Add spinach, feta, tomatoes and parmesan cheese. Stir to combine
- Use a fork to whisk together milk, margarine, egg and dill until well combined.
- Add milk mixture to the flour mixture and use a metal spoon to stir until just combined (do not overmix)
- Spoon mixture into the prepared pans. Sprinkle with extra parmesan on top.
- Bake for 20 minutes or until a skewer inserted into the centre comes out clean
- Turn onto a wire rack and serve warm or at room temperature.
Muffins can be frozen for up to 2 months: place in a single layer, between sheets of baking paper in an airtight container and place in freezer with date on.
Recipe adapted from Taste.com.au; http://www.taste.com.au/recipes/12981/spinach+feta+muffins
Enjoy! N x