Silverbeet and brie mini muffins

These are delicate little bites but the cheese does lend them substance. Silverbeet (Swiss chard) is related to beetroot and has an earthier taste than spinach. You could just use spinach leaves instead of silverbeet, in which case use 150g (5½oz) English spinach.

MAKES 12–24

PREPARATION TIME: 20 MINUTES

COOKING TIME: 20 MINUTES

25g (1oz) butter, melted, plus extra for greasing

150g (5½oz) rainbow or green silverbeet (Swiss chard), leaves washed and shredded, stalks reserved

190g (6¾oz) self-raising flour

2 tablespoons finely grated parmesan cheese

a good grating of nutmeg 175ml (5½floz) milk

1 small egg, beaten

75g (2½oz) brie or camembert cheese, cubed

Preheat the oven to 190°C (375°F/Gas 5). Grease a 12-hole standard muffin tin or a 24-hole mini-muffin tin with a little butter or line with paper cases if you prefer.

Chop the silverbeet stalks and steam for 4 minutes, add the silverbeet leaves and steam for a further minute or so. Turn into a clean tea towel and squeeze out any excess water.

Mix the flour, 1 tablespoon of the parmesan, a pinch of salt and the nutmeg in a bowl. In a separate bowl, beat the milk, melted butter and egg together. Tip the milk mixture into the flour mixture and stir a couple of times. Now add the cooked silverbeet and the brie or camembert. Don’t over-mix or the muffins will be tough – a few lumps are just fine.

Spoon the mixture into the holes of the muffin tin, sprinkle with the remaining parmesan and bake for about 15 minutes until risen and golden. Cool on wire racks or eat warm.