Kamut and cheese muffins

Time 1 hour 25 minutes
Yields Makes 10 muffins
Kamut and cheese muffins

Heat the oven to 350 degrees. Lightly spray a muffin pan with vegetable oil.


In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Saute the chard, seasoning it with one-eighth teaspoon each salt and pepper, for 3 to 5 minutes until wilted and softened. Remove from heat and cool the chard on paper towels. Blot if any liquid remains. Roughly chop the chard and set aside.


Into a medium mixing bowl, sift the flour, kamut flour, sugar, baking powder, the remaining salt, the remaining black pepper and the cayenne pepper into medium mixing bowl, then stir in the wheat germ.


In a separate bowl, whisk the buttermilk, sour cream, the remaining 2 tablespoons olive oil, melted butter and egg; stir in the cheeses and chopped chard. Gently fold in the dry ingredients until combined.


Using an ice cream scoop (about one-half cup capacity), scoop the mixture into prepared muffin tins, about one scoop per muffin. Bake for about 45 minutes. You can use a small offset spatula or knife to carefully lift a muffin from the tin and check to see that the bottom is dark golden brown. As soon as muffins come out of the oven run a knife around the edges for easy removal.

From Kim Boyce. Cotswold cheese, which is studded with bits of chives and onion, is available at Gelson’s, Trader Joe’s, Whole Foods and the Cheese Store of Silverlake. You can substitute 1 1/2 cups cheddar and 2 teaspoon minced chives. Kamut flour is available at Whole Foods and health-food stores.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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