Recipe by Kennedy Miller Schultz
"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!"
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chard leaves, stems removed and leaves thinly sliced
freshly ground black pepper to taste
finely shredded Swiss cheese
This was a great recipe for using chard and zucchini. The muffins freeze well, too.
I did not care for this recipe.
I made these last night and they are fabulous! A great higer protein side to a simple salad for a healthy lunch.
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.
Yummy! Much better than all egg muffins and I love the ingredients. Well, I left off the onion this time and cooked the bacon more. These are awesome muffins!
Yum! More like a mini quiche than a muffin.
Great alternative to sweet zucchini muffins! I've made it several times and given out the recipe to friends. Its not a healthy breakfast, but each day after I made these I found myself grabbing for one in the fridge.
Wow, surprisingly good! I really dislike cooked greens but see the value in eating them. We belong to a CSA this year and I have to find away to use chard. This was a big hit by all the family (4 year old and 1 year old). I was skeptical of the butter with the bacon but it turned out great. I followed the recipe exactly. I did remove the bacon after cooking to drain and chop, not sure if it was implied or not. Good stuff!!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Zucchini Chard Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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