Garden muffins

Out of cupcake papers? These garden muffins offer a simple tip – try lining your muffin tins with whole silverbeet leaves instead of paper liners for an edible, low-waste alternative and bonus – they look cute, too!

Credit: Jiwon Kim

• makes

  12

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

30m

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Ingredients

• Butter, for greasing
• 2 large silverbeet leaves, stems reserved
• 1 ½ cups plain flour
• 2 tsp baking powder
• ½ tsp smoked paprika
• 1 tsp salt
• 1 cup grated tasty cheese
• 2 spring onions, thinly sliced
• ½ cup flat-leaf parsley leaves, finely chopped
• 1 carrot, coarsely grated
• 1 cup tinned sweet corn kernels, drained
• ¾ cup milk
• ¼ cup light olive oil
• 2 eggs
• 1 cup crumbled Greek feta cheese

Instructions

1. Preheat the oven to 180˚C fan-forced. Generously grease a 12-hole muffin tray with butter.
2. Use a sharp knife to remove the tough stem of the silverbeet leaves and trim the stalks. Cut each de-stemmed leaf into six large pieces. Line the muffin cups with silverbeet leaf pieces, then finely chop the silverbeet stem and set aside.
3. Sift the plain flour, baking powder, smoked paprika and salt into a large bowl, then stir through the grated cheese.
4. In a second bowl, combine the reserved silverbeet stem, spring onion, parsley, carrot, corn kernels, milk, oil and eggs. Mix well to combine, ensuring the eggs are fully mixed in.
5. Transfer the vegetable mixture to the dry ingredients and fold together until just combined – do not over mix. Divide the batter evenly between the silverbeet lined muffin cups, then top with crumbled feta cheese and bake for 18-20 minutes, or until golden and cooked through.
6. Remove from the oven and allow to stand for a few minutes before transferring to a wire rack to cool. Serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Have a Go

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G