Schabziger and Swiss chard muffins

Schabziger and Swiss chard muffins

Total: 1 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 215 kcal
, Fat: 8 g
, Carbohydrate: 23 g
, Protein: 12 g

One thing's for sure, this pale green delicacy divides opinion. For some, the unique flavour of this seasoned cheese is simply too much of an acquired taste. However, we love the flavour of this traditional Glarus gem which comes from the blue fenugreek that is mixed into the cow's milk cheese. The traditional "Stöckli" are rarely eaten whole but rather grated and used to flavour other dishes. Also known as Swiss Green Cheese, it gives sauces, quiches and bakes a unique appeal.

Ingredients

10 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Muffin batter

300 g white flour
1 parcel baking powder
80 g mountain cheese (e.g. Glarus Alpine cheese), finely grated
1 tsp salt
3 eggs
2 ½ dl milk
2 tbsp olive oil

Swiss chard pesto

olive oil
1 garlic clove, coarsely chopped
300 g Swiss chard, finely chopped
100 g Schabziger, roughly crumbled
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How it's done

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Muffin batter

Mix the flour, baking powder, 50 g of cheese and salt. Beat the eggs, milk and oil, mix in. Transfer 3/4 of the batter to the prepared tin.

Swiss chard pesto

Heat the oil in a frying pan. Sauté the garlic and Swiss chard for approx. 5 mins., allow to cool slightly. Transfer the Swiss chard to a blender, add the Schabziger, puree. Mix with the remainder of the muffin batter, spoon the mixture on top of the batter in the tin, mix with a fork to create a marble effect. Scatter the rest of the cheese over the top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Good to know
Tip: These muffins also taste great lukewarm with a leaf salad.

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