Schabziger and Swiss chard muffins

Total time: 1hr
Preparation Time: 30m

For 10 pieces

Nutritional Information

Contains 215 Kcal, 12g Protein, 23g Carbohydrates, 8g Fat


  • Muffin batter
  • 1 parcel baking powder
  • 3 eggs
  • 2.5 dl milk
  • 300 g white flour
  • 80 g mountain cheese (z.B. Glarus Alpine cheese), finely grated
  • 1 tsp salt
  • 2 tbsp olive oil
  • Swiss chard pesto
  • olive oil
  • 1 garlic clove, roughly chopped
  • 300 g Swiss chard, finely chopped
  • 100 g Schabziger, coarsely crumbled
  • Utensils
  • 12-hole muffin tin (each hole 7 cm in diameter), 10 holes greased

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  • 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.
  • Tip:

    These muffins also taste great lukewarm with a leaf salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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