Chard and Ricotta Muffins
These hearty muffins contain plenty of protein and calcium, which is good for teeth and bones.
The chard ricotta muffins taste very good cold and are perfect for a picnic or a party buffet. If you do not have chard, then subsitute spinach.
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 40 mg |
Ingredients
- Ingredients
- 7 ozs Cottage cheese
- 1 shallot
- 5 potatoes (about 9 ounces)
- 2 ⅕ lbs Swiss chard
- salt
- 1 pc Parmesan (about 2 ounces)
- 2 ozs Pine nuts
- ½ bunch Dill
- 11 ozs Ricotta cheese
- ¼ cup Sour cream
- 1 egg
- peppers
- 2 tsps Canola oil
- Arugula
Preparation steps
Pour the cottage cheese in a sieve and let drain over a bowl.
Meanwhile, peel and finely chop the shallot. Peel and cut potatoes into small cubes.
Rinse chard, drain and cut out stalks (save stalks for another use). Blanch leaves in a pot of boiling salted water for about 5 seconds, then remove with a slotted spoon, drain and coarsely chop. Squeeze out as much liquid as possible.
Blanch the potato cubes for about 1 minute in the same pot, then drain in a sieve, rinse under cold water and drain well. Let dry on paper towels.
Finely grate the Parmesan. Toast pine nuts in a dry pan until golden brown, let cool slightly and then chop coarsely.
Rinse dill, shake dry, pluck leaves and chop finely.
Beat ricotta with the whisk of a hand mixer until creamy. Stir in the drained cottage cheese, sour cream and egg. Season with pepper. Brush 12 cups of a standard muffin tin with the oil.
Stir the chard, potatoes, shallot, Parmesan, pine nuts and dill into the ricotta. Divide among prepared muffin cups and bake in a preheated oven at 325°F/convection 300°F until golden brown, 25-30 minutes. Remove and serve with arugula as desired.