“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!” - by YumYum
Ingredients
Adjust Servings
Original recipe yields 1 dozen muffins
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 142 cal
- 7%
- Fat
- 7.8 g
- 12%
- Carbs
- 11.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This was a great recipe for using chard and zucchini. The muffins freeze well, too...." See more"
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