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Savory Zucchini Chard Muffins

Savory Zucchini Chard Muffins

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
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Reviews

annbershaw
2
10/30/2012

This was a great recipe for using chard and zucchini. The muffins freeze well, too.

Lyn
1
9/11/2013

I made these last night and they are fabulous! A great higer protein side to a simple salad for a healthy lunch.

cakes
1
9/9/2013

If you've stumbled upon this recipe then you must be *thinking* about making these. Do yourself a favor and just DO IT! I followed the recipe exactly, doubled it even, and they came out incredibly delicious. Their density is more quiche-like than muffin but super good nonetheless.