Silverbeet and brie mini muffins


Preparation info

  • Makes


    • Difficulty


    • Ready in

      40 min

Appears in



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.


  • 25 g (1 oz) butter, melted, plus extra for greasing
  • 150 g ( oz) rainbow or green silverbeet (Swiss chard), leaves washed and shredded, stalks reserved
  • 190 g ( oz) self-raising flour
  • 2 tablespoons finely grated parmesan cheese
  • a good grating of nutmeg 175 ml (floz) milk
  • 1 small egg, beaten
  • 75 g ( oz) brie or camembert cheese, cubed


    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 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.