Nettle and gruyere muffins

Name: Muffins with cheese and nettle recipe
Yield: 6
Ingredients: 2/3 cup (100g) plain flour; 90g wholemeal flour; 1 tsp baking powder; 1/2 tsp fine salt; 50g (1 medium) egg, at room temperature; 250g milk; 100g unsalted butter, melted; Grated zest of 1 lemon; 150g Gruyère cheese, grated; 90g stinging nettle leaves (substitute baby spinach leaves), chopped

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by Michael James

Aug 03, 2021

"I use nettles for risottos, soups and bakes. They’re rich in nutritional value and have a gentler, fresher flavour than other dark leafy greens. Wear gloves when handling them raw to avoid being stung.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

2/3 cup (100g) plain flour
90g wholemeal flour
1 tsp baking powder
1/2 tsp fine salt
50g (1 medium) egg, at room temperature
250g milk
100g unsalted butter, melted
Grated zest of 1 lemon
150g Gruyère cheese, grated
90g stinging nettle leaves (substitute baby spinach leaves), chopped

Method

1.

Preheat the oven to 190°C and grease six holes of a standard muffin pan with a little butter (you can also use patty pans/ cupcake liners if you like).
2.

Put the flours, baking powder and salt in a medium bowl and whisk to combine, removing any lumps in the flour. In a separate large bowl, whisk together the egg, milk, melted butter and lemon zest. In a third bowl, combine 120g of the cheese with the nettles. Fold the flour mixture into the milk mixture until well combined. Add the cheese and nettle mixture and stir until well distributed.
3.

Divide the mixture among the muffin holes. Sprinkle the remaining 30g cheese over the top. Bake for 10 minutes, then reduce the oven to 180°C and turn the tin. Bake for a further 12-15 minutes until golden. Leave in the pan for 5 minutes, then turn out on a wire rack to cool.