Swiss Chard Ricotta Muffins

For the chard ricotta muffins, first wash and clean the peppers and cut them into small pieces. Wash and clean the chard, cut out the hard leaf stalks and dice finely. Blanch the leaves in boiling salted water for 1-2 minutes. Rinse cold, squeeze out and chop finely. Steam the leaf stems with the diced peppers in hot oil for 4-5 minutes until soft.

Preheat the oven to 200 °C top and bottom heat. Butter the wells of the muffin baking tray or line with paper cups.

Peel the potatoes and cut into bite-sized pieces. Mix the ricotta in a bowl with the whipped cream, eggs and starch. Season with salt, pepper, lemon zest and nutmeg. Gently mix in the chard and bell pepper mixture, potatoes and pine nuts. Season the mixture to taste and pour into the muffin tins. Bake in a hot oven for 25-30 minutes until golden brown.

Let the chard-ricotta muffins cool slightly in the molds, then remove and serve.

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