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