just wanted to tell you about some baking I did last night. Again inspired by my latest purchase 'mon premier diner végètarien'!
As a pastry chef I have sugar coming out of my ears. Sometimes I find myself at home, with an unstoppable desire to bake. But the mere thought of sugary goods.... Aaaargh! So, a big shout out to SAVERY BAKING! It just never gets old. This time I made some rocking muffins with blue cheese and chard. To eat just like that or with soup.
Promise me you will try to make them, or even better, come over and taste them! They are here, with your name on them, and I miss you!
Megalove!
For 12 muffins:
25 gr. butter, melted
150 gr. chard, leaves washed and cut
190 gr. self-rising flower
2 TBS finely grated parmesan
pinch of salt
1/2 tsp nutmeg
175 ml milk
1 small egg, beat
75 gr. blue cheese, cut into pieces
Preheat the oven to 190 degrees. Prepare the muffin tins by greasing them with butter or putting in a muffin paper.
Cook the chard for about 2 minutes. Get rid of the water and push the extra water out.
In a bowl, mix the flower, 1 TBS of the parmesan, the salt and the nutmeg. In another bowl, whisk the milk in with the butter and the egg. Mix the dry ingredients in with the liquid. Add chard and cheese and mix with a wooden spoon. Don't over mix the batter. It's fine when there are some chunks.
Fill the muffin tins with the mix. Sprinkle the rest of the parmesan on top and put them in the oven immediately. Bake for about 15 minutes, until the muffins are big and golden. Eat them when there cold, or straight out of the oven. Enjoy!
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