I adapted a potato muffin recipe to create these savory muffins that helped use up my overflowing stock of vegetables from my garden! You could add any kind of fresh herb if you like, but they are very flavorful on their own. Serve a couple as a main dish with a side salad, or use as a veggie side to a meat dish. Yummy!
Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes.
Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin.
Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
Per Serving: 142 calories; protein 6.9g; carbohydrates 11.5g; fat 7.8g; cholesterol 64.6mg; sodium 444.8mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.