Schabziger and Swiss chard muffins

bake Baking piquant summer
Total: 1 hr | Active: 30 min.
vegetarian

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.

Recommended by:
SEBASTIAN FROM THE FOOBY TEAM

Ingredients

for 10 pieces

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

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.

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