Swiss Chard, Beet Greens and Ricotta gluten-free muffins

Scroll down to content

Here I am, back again sharing why I’ve been so busy in my kitchen lately.  All the produce that the garden is generating at an alarming rate has to be turned into something nutritious, flavorful and freezable (Is that a word)?  So today I will be presenting these yummy gluten-free muffins.  I’ve used swiss chard here, in addition to the green tops of the beets that I had saved in the refrigerator.  The vivid and striking colors, texture and taste were just amazing!  Being gluten-free, you know the lack of carbs should definitely be an asset on the waistline, so don’t hesitate to reach out for seconds.  Eat these muffins for breakfast, lunch or dinner with a side salad or just a snack.

PicMonkey Collage
Look at those deep, rich colors of the swiss chard and beet greens
IMG_7981
They can easily make a dozen

IMG_7986

Swiss chard, Beet Greens and Ricotta gluten-free muffins

  • Servings: 12 muffins
  • Print

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 8 cups assorted swiss chard and beet greens
  • 2 cups whole milk ricotta cheese
  • 3 eggs
  • 1 cup shredded mozzarella
  • 1/4 cup shredded parmesan
  • 1/2 teaspoon ground nutmeg
  • salt and freshly ground pepper to taste

Method

  1. Heat the olive oil in a large saute pan and add the onions and garlic.  Cook for several minutes or until soft.  Add the swiss chard and beet greens and cook for about 5 minutes until the leaves are wilted and the stems have softened.  Add the nutmeg and season with salt and pepper.  Remove from heat and set aside.
  2. Meanwhile, beat the eggs in a large bowl.  Add the ricotta, parmesan and mozzarella cheeses.  Stir in the sauteed greens.
  3. Pour into muffin tins (I used cupcake liners in the muffin tin) and placed it on a baking sheet before I slipped it in the oven.  Bake at 350 degrees for about 30 minutes or less.  Test with a toothpick to see if they are done.
PicMonkey Collage
There you have it, crustless, gluten-free muffins with swiss chard, beet greens and 3 cheeses.  Mmmm mmm good!

I’m bringing these muffins to Fiesta Friday #133.  Thanks Angie for always delivering the goods.  You’re the best!

Published by Loretta

45 Replies to “Swiss Chard, Beet Greens and Ricotta gluten-free muffins”

    1. Thanks so much Dawn. No more sunshine please 🙂 🙂 I’m hoping for a break in the sun, the heat and humidity these past few weeks have been oppressive. I hope the weather is more favorable where you are.

      Liked by 1 person

      Reply

      1. Wishing you cool breezes and gentle showers, for a nice break from the oppressive summer heat and humidity! 🙂 Here in the Midwest, we have been in the same uncomfortable heatwave… until yesterday! Storms blew through on Saturday, bringing delightfully cool temperatures last night. Ahhhhhh… what a welcome change! Today I’m heading out to do some digging and transplanting in the garden. The weather is energizing at the moment… and our heat will return in a few days. Hope this cool break is headed your way next, Loretta! ♡

        Liked by 1 person

  7. Oh Loretta
    I am virtually drooling here! It is lunch time (I just realised) and I could eat a bunch of these! Love the veggies and they look so delicious 🙂 Happy FF!

    Liked by 1 person

    Reply

    1. Oooo too bad about the dislike for greens Judi. I hadn’t noticed that part in your posts. 🙂 This time of year yields an over abundance of fruit and veggies in all gardens, it’s good that you can share too.

      Like

      Reply

    1. Thank you Angie. I’ll have to take a peek at Selma’s ricotta cakes, anything she makes is really tasty. I hear you with the heat, rabbits and groundhogs. You ought to see the gourds that we grew in the garden and the elaborate bamboo trellis, I’m going to do a special post on that. 🙂 Last year the groundhogs got to it, but I hear when they get bigger, they have no interest, so we caged it till it got bigger. These are the gardens where I volunteer at just a stones throw from home , but I get to enjoy all the fruits of our labor. Thanks for stopping by. I hope the move went smoothly.

      Liked by 1 person

      Reply

  12. Such a great use of greens, Loretta! I’ve got them coming up fast and furious and your recipe is the perfect “something different” I was looking for. 🙂 These muffins look fabulous and would make a great breakfast on the go or a perfect pick-me up in the afternoon. Delicious!

    Liked by 1 person

    Reply

    1. Thank you Nancy. Isn’t it the best feeling cooking what you grow? What kinds of greens have you had this year in your garden? I must say it was a great breakfast and snack option on these warm, sultry days. I’ll be trying to pack in as much as possible from the garden, and also for the freezer. Thanks for stopping by 🙂

      Liked by 1 person

      Reply

      1. I love preparing meals using my own garden bounty. It took me a few years to get the plant quantities right though. Now we can pretty much eat (with some canning and freezing) everything we grow. This year I grew kale, collard & mustard greens and Swiss chard. Greens are always a welcomed dish on my table.

        Liked by 1 person

  13. Loretta,
    These spectacular looking muffins with a medley of the 3 cheeses will be perfect for a ladies brunch I have in mind for my craft group. The bonus is that they are gluten free too.Thank you for sharing this fabulous recipe! What a great way to use the greens.
    It is so nice that you are now enjoying the fruits of your labor in the garden. It truly is such a rewarding experience, isn’t it?
    Cannot wait to see what else you are cooking with the bounty!

    Liked by 1 person

    Reply

    1. Thanks Sandhya. I love the use of greens in anything. I actually have some swiss chard left over and thought to make a dahl and incorporate the greens in the dish. Extra points all around eh? I hope you get to try these with your craft group, you could make them in a mini muffin pan too for an elegant bite size. Would love to see some of your craft projects on the blog, I love creating too. I’ve often thought of adding another category to my blog featuring some of the hand-made (knitting, crocheting and sewing) projects. Yes, I’ve been going crazy coming up with different ideas on how to use the fresh garden produce I pick each week……wait for the next post, you’ll see 🙂

      Liked by 1 person

      Reply

      1. Loretta, the dal with Swiss chard will be awesome! My craft group started with bead crochet, then we moved to sewing, and other crafts but eating seems to be the central theme …just my kind of people 🙂 Yes I love crafts too.
        Awaiting that next post of yours!

        Like

    1. Yes, they are neat little nibbles aren’t they? I’ve used them in my mini muffin container before too, they would go down especially well at cocktail parties. Thanks for stopping by 🙂

      Like

      Reply

  15. These are such beautiful muffins, Loretta! They must taste wonderful with all of the cheeses and greens in them. It wouldn’t be seasonal, but these would be so nice on a buffet table at Christmas time due to their color. You are such a creative cook. I always enjoy seeing what you have created!

    Liked by 1 person

    Reply

    1. Thanks Shari. I thought of exactly that when I first saw the red and green. They would do well in my mini muffin pan too for wee appetizers around the festive season. Thanks so much for your lovely comments, always appreciate your visits 🙂

      Like

      Reply

  16. Oh my gosh Loretta, I would just love these muffins for any meal of the day. I’ve never used swiss chard before but know I would love it. First I though these were little quiches. The combination of the cheeses would send them over the top. I’m trying to keep up with my little garden before it decides to give up too.

    Liked by 1 person

    Reply

    1. Thanks Julie. Swiss chard is really an easy vegetable to grow. They come in a rainbow of colors. They yield again and again if you cut off the leaves periodically and use them, much like basil. It has been a hot, dry past few weeks and the garden has suffered where I volunteer, but there’s nothing like getting a basket of fresh produce each week. I’ve made sure I’ve kept these beds watered and we’ve sometimes fed them too.

      Liked by 1 person

      Reply
  20. Pingback: Fiesta Friday #134 - Fiesta Friday

  22. Hello, I’m from the Uk and am not a veg grower but am lucky to have a lady that grows veg on our land for her veg box business! I receive a fortnightly veg box that is full of delightful food, one being Chard! A veg we never eat, as soon as I saw your recipe that was it! Perfect for snacks and the freezer. Thankyou

    Liked by 1 person

    Reply

    1. You’re very welcome. Thanks for stopping by my blog. Just curious as to how you found me? I love gardening too, so I know I’ll love your content and pictures. Part of my blog focuses on gardening, a portion of it on travel, and cooking is probably what I post the most 🙂 I volunteer in a garden about walking distance from home. We have about 6 raised vegetable beds, so we’ve had a great number of gorgeous vegetables all summer long. Where in the UK are you? I used to live there too, and now visit my family there every year.

      Like

      Reply

Would love to hear your thoughts and comments.

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

%d bloggers like this: