Schabziger and Swiss chard muffins

Schabziger and Swiss chard muffins

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


10 pieces


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

Muffin batter

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

Swiss chard pesto

olive oil
1 garlic clove, roughly chopped
300g Swiss chard, finely chopped
100g Schabziger, coarsely crumbled
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12-hole muffin tin (each hole 7 cm in diameter), 10 holes greased

How it's done

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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