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🍰 Chard Ricotta Muffins

152 kcal · 30 min · 4 servings

Ingredients

• 200 g Quark (10 % fat) (or low-fat quark)
• 1 Shallot
• 250 g Potatoes (5 Potatoes)
• 1 kg Chard
• Salt
• 50 g Parmesan
• 50 g Pine nuts
• 0.5 Bunch Dill
• 300 g Ricotta
• 80 ml Sour cream
• 1 Egg
• Pepper
• 2 tsp Rapeseed oil
• 10 g Arugula

Instructions

1. 1. Place the curd cheese in a sieve.
2. 2. Let the cheese drain well over a bowl.
3. 3. Peel the shallot.
4. 4. Finely chop the shallot.
5. 5. Wash the potatoes.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into fine cubes.
8. 8. Wash the chard.
9. 9. Remove the middle stems from the chard.
10. 10. Dip the chard leaves into boiling salted water for about 5 seconds.
11. 11. Remove the leaves with a slotted spoon.
12. 12. Let the leaves drain.
13. 13. Chop the leaves finely.
14. 14. Squeeze out any remaining liquid from the leaves well.
15. 15. Cook the potato cubes in boiling salted water for about 1 minute.
16. 16. Drain the potatoes in a sieve.
17. 17. Rinse the potatoes under cold water to stop the cooking.
18. 18. Let the potatoes drain well.
19. 19. Dry the potatoes on kitchen paper.
20. 20. Grate the Parmesan finely.
21. 21. Toast the pine nuts in a pan without fat until golden brown.
22. 22. Coarsely chop the pine nuts.
23. 23. Wash the dill.
24. 24. Shake the dill dry.
25. 25. Pluck the dill fronds.
26. 26. Finely chop the dill.
27. 27. Beat the ricotta in a bowl with a hand mixer until creamy.
28. 28. Stir the drained curd cheese into the ricotta cream.
29. 29. Stir the sour cream into the mixture.
30. 30. Stir the egg into the mixture.
31. 31. Season the mixture with pepper.
32. 32. Grease a 12-cup muffin tin with oil.
33. 33. Stir the chard into the ricotta cream.
34. 34. Stir the potatoes into the ricotta cream.
35. 35. Stir the shallot into the ricotta cream.
36. 36. Stir the Parmesan into the ricotta cream.
37. 37. Stir the pine nuts into the ricotta cream.
38. 38. Stir the dill into the ricotta cream.
39. 39. Distribute the mixture in the muffin tin.
40. 40. Bake the muffins in the preheated oven at 160 °C (fan: 150 °C, gas: mark 1-2) until golden brown.
41. 41. Bake the muffins for 25-30 minutes.
42. 42. Remove the muffins from the oven.
43. 43. Garnish the muffins with rocket as desired.

Nutrition per serving

• kcal: 152
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 6 g