Louise’s Store-cupboard Chard and Cheese muffins.

Chard and Cheese

Hi everyone! It’s Friday, and time for another recipe from my kitchen. It’s my first recipe of the year for The Beat That My Heart Skipped so may I bid you all a very ‘Happy New Year’.

After a marathon of cake baking last month, I am going savoury for this weeks recipe post. With the terribly cold weather we are having at the moment, I find myself baking whatever I can using store cupboard ingredients as it is far too cold to venture out to the shops. These Chard and Cheddar Muffins use basic ingredients you’ll probably have in your fridge and cupboards. Please feel free to adapt to suit – you could use spinach instead of chard and any kind of grated cheese. This recipe was the result of some neglected chard in the bottom of my fridge and the remains of some christmas cheese. These muffins are lovely served warm with a smear of butter and perfect served with soup. So stay in, get baking and keep warm. Louise x

Louise’s Store-cupboard Chard and Cheddar Muffins

Ingredients

30g butter
Half a small onion, finely chopped
360g plain flour
2 ½ tsps baking powder
1 tsp cayenne pepper
250g strong cheddar cheese, grated
220ml milk
1 egg
130g chard leaves, chopped
A 12-hole muffin tin lined with paper cases.

Makes 12 muffins

Chard and Cheese

[1] Preheat your oven to 170C (325F) Gas 3.

[2] Melt your butter in a saucepan over a medium heat and add your chopped onion. Fry for a few minutes until it starts to soften. Add your chard leaves towards the end to allow them to slightly soften and wilt. Set aside.

Chard and Cheese

[3] Put your flour, baking powder, cayenne pepper and grated cheese into a large mixing bowl. In another bowl, mix together your milk and egg. Slowly add your milk and egg mixture to the dry ingredients, whilst mixing with a handheld electric whisk. Once all your ingredients are well combined, add the onion and chard and mix with a wooden spoon.

Chard and Cheese

[4] Spoon the mixture into the paper cases until around two-thirds full and bake in the oven for 30 minutes or until golden. To test they are done press the top of the muffin gently with your finger – it should spring back if they are ready. You could also test them by inserting a skewer, which should come out clean if they are done. Leave the muffins to cool slightly in the tray before removing them and cooling them completely on a cooling rack.

[5] Eat whilst warm and cosily whilst staring out at the cold.

Chard and Cheese

Author: Rohini Wahi

Rohini is a London based freelance journalist and trend forecaster for the design industries. She has worked for Elle Decoration, Living Etc, Houzz and Design Sponge amongst others.

She loves a period drama and keeps a tidy home. Launched in 2007 The Beat That My Heart Skipped focuses on home inspirations, design trends, lifestyle and food – coupled with an insight into Rohini’s work and home life – from key picks at trade shows to styled weekend soirees. To contact Rohini for queries, work for hire or just to say hi drop her a line at mail@rohiniwahi.com

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