Savory Swiss chard and cheese muffins

I’ve just passed the last hour of my life going up and down a flight of stairs, coercing an almost hyperventilating, super excited, I-just learned-how-to-stand-up 9-months-old and a defying, rebellious, mind boggling(ly) stubborn 2 year old to retire their act and go to bed. When I enter the room, they both resentfully pipe down, only to resume full force the minute my bottom touches the chair. She rolls out of bed, she runs around the room like a miniature hurricane, destroying everything in sight, much to the delight of her baby brother, her main cheer-leader, who is standing up in his crib, holding the bars for dear life and jumping as high as his chubby little legs Will allow him, squealing in  joy. Why did I even bother paying for a baby monitor. I hear them just fine up here.  So does the entire neighborhood.

I think I’ll just give up and go finish that last savory muffin. Too bad that recipe yields only 9  (I just can’t make a recipe stretch out enough to yield 12 muffins. Read more about this weird quirk here on my whole wheat banana muffins post.

Savory Swiss Chard and Cheese muffins

savory muffins


3 cups Swiss chard green leafs, thinly sliced ( or replace with spinach)
2 Tbsp olive oil
1 tsp salt
1/2 tsp curry powder
1 heaping cup sour cream
1 heaping cup grated cheddar cheese ( try and replace with Parmesan or any other sharp flavored cheese)
3 large eggs
1/2 cup bread crumbs (don’t use the store bought if you can help it. The ingredient list is longer then the bible and full of gibberish sounding yucky chemicals. Toast some bread and process it. Leftover hamburger/hot-dog buns work well)
1/2 tsp baking powder


1. In a glass bowl (or any other microwave safe dish) combine Swiss chard, olive oil, salt and curry. Microwave for 2 minutes, until the greens Wilt a bit and smell nice.

2. In a different bowl, combine sour cream, eggs, cheese, bread crumbs and baking powder. Mix well and add the cooked greens. Mix well.

3. Divide mixture between 9 (preferably silicone) muffin pan cups or individual baking cups (oil well or line with paper cups if you are not using silicone) and bake in a 350F (about 180 Celsius) for 35 minutes.

Serve at room temperature or cold from the fridge. These should come out moist and juicy, so don’t over cook them. Next time I plan to get myself a mini muffin pan and make miniature appetizers.