Baron Bigod & Swiss Chard Muffins

Our colleague Amy loves cooking with our cheeses and thought she'd turn her hand to baking as the colder nights draw in.

This recipe is from one of my absolute favourite cookbooks – Vegetarian by Alice Hart (N.B. You can use Tunworth in place of the Baron Bigod for a punchier flavour, if desired).




Ingredients (makes 12-24):

25g butter, melted, plus extra for greasing

150g Swiss chard, leaves washed and shredded, stalks reserved

190g self-raising flour

2 tablespoons finely grated Parmesan

A good grating of nutmeg

175ml milk

1 small egg, beaten

100g Baron Bigod



Method:

1. 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.
   
   
2. Chop the chard stalks and steam for 4 minutes, then add the chard leaves and steam for a further minute or so. Tip the chard into a clean tea towel and squeeze out any excess water.
   
   
3. Mix the flour, 1 tablespoon Parmesan, a pinch of salt and the nutmeg in a bowl. In a separate bowl, beat the milk, melted butter and egg together.
   
   
4. Tip the milk mixture into the flour bowl and mix a couple of times. Now add the cooked chard stalks, chard leaves and the Baron Bigod. Don't over-mix or the muffins will be tough - a few lumps are just fine.
   
   
5. 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 enjoy warm.