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Betty Bossi Koch-Center
Swiss chard pesto
12-hole muffin tin (each hole 7 cm in diameter), 10 holes greased
How it's done
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.
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.
|Tip:||These muffins also taste great lukewarm with a leaf salad.|
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