Silverbeet and brie mini muffins

Name: Silverbeet and brie mini muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12–24
Ingredients: 190 g (6¾ oz) self-raising flour; 75 g (2½ oz) brie or camembert cheese, cubed; 2 tablespoons finely grated parmesan cheese; 1 small egg, beaten; a good grating of nutmeg 175 ml (5½floz) milk; 150 g (5½ oz) rainbow or green silverbeet (Swiss chard), leaves washed and shredded, stalks reserved; 25 g (1 oz) butter, melted, plus extra for greasing

Preparation info

Makes
12–24

Difficulty
Easy
Ready in
40 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

These are delicate little bites but the cheese does lend them substance. Silverbeet (Swiss chard) is related to beetroot and has an earthier taste than spinach. You could just use spinach leaves instead of silverbeet, in which case use 150g (5½oz) English spinach.

Ingredients

25 g (1 oz) butter, melted, plus extra for greasing
150 g (5½ <

Starter
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). 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 o