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.
Swiss chard, Beet Greens and Ricotta gluten-free muffins
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
- 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.
- Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.
- 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.
I’m bringing these muffins to Fiesta Friday #133. Thanks Angie for always delivering the goods. You’re the best!
Wow they sound good 🙂
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Thank you so much 🙂
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These look amazing Loretta! Love using beet greens and I was totally fooled that these had no flour. Will be trying them with the beet greens I have right now! Thanks.
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Thanks Johanne, this is the first time I used beet greens, but it definitely won’t be my last 🙂
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I love using beet and Swiss chard greens this way. Perfect dish for brunch. Looks very tasty. 🙂
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Thanks Ronit, it will be a recipe I’ll repeat again and again.
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Mmmmm! These healthy muffins look and sound just wonderful! Thanks for sharing your special recipe, Loretta! Sending sunshine! ♡
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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.
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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! ♡
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These look AMAZING! And they’re gluten free? Say no more!! 😀 Thank you for sharing this kick-ass recipe.
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Thanks so much. Yes, the gluten-free part amazed me too. 🙂
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Muffins are my favourite !! 😍😍
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Then you should definitely try these savory ones.
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I shall 😉
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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!
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Thanks Petra, the fact that they are gluten free, should make it guilt free, so a bunch would be good in my opinion 🙂
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I wish I liked greens more but I bet these muffins are a perfect way of getting them into my diet. Glad to see you’re using what you grow – I’ve had to share a lot this year as I just grow too much!
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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.
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Super delish, Lorreta! I actually was thinking of making Selma’s savory ricotta cakes, but I’m going to add greens now. I hope my chards survive the heat! Or the rabbits. Or the groundhog! 😄😄
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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.
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These muffins are fab, just everything about them! Your colorful greens shine in the medley of cheeses and other flavorings. Mmm Mmm! 🙂
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Thanks Fae, a great description of the muffins! We really enjoyed them.
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These muffins look so good. I can imagine a narrow tin of this batter like a quick bread, to slice and use on an hors d’oeuvres platter!
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Great idea Mimi, let me know if you do try it in a bread. I’ll bet the colors would be more striking in each slice.
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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!
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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 🙂
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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.
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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!
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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 🙂
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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!
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I love making the little egg muffins like this, it’s so easy and easy for a big crowd. everyone can just grab one. I’ll have to try this one next time!
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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 🙂
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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!
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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 🙂
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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.
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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.
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Love savory muffins and these sound delish!! I’ll have to do something similar when I harvest more of my garden.
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Thank you Mary Frances 🙂
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Great for horsd’oeuvres!! Love ricotta. Looks very vibrant in colours as well!! A perfect visual treat.
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Thanks so much Sumith. 🙂
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Love this idea! These muffins look delicious!
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Reblogged this on Chef Ceaser.
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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
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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.
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