Kamut and cheese muffins

Name: Kamut and cheese muffins
Ingredients: Vegetable oil spray for coating the tins; 3 tablespoons olive oil, divided; 1 bunch red chard, washed, drained and middle vein removed; 1/2 plus 1/8 teaspoon salt, divided; 1/4 plus 1/8 teaspoon freshly ground black pepper, divided; 1 cup flour; 1 cup kamut flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 tablespoons wheat germ; 3/4 cup buttermilk; 1/2 cup light sour cream; 2 tablespoons melted butter; 1 egg; 1 1/2 cups grated Cotswold cheese (about 1/3 pound); 3/4 cup Parmesan, finely grated; 1/8 teaspoon cayenne

Kamut and cheese muffins was pinched from <a href="http://recipes.latimes.com/recipe-kamut-and-cheese-muffins/" target="_blank">recipes.latimes.com.</a>

"Muffins are like a baker's delicious shorthand. Mixed in minutes, baked in about the time it takes to make a pot of coffee, the rows of little cakes can come out of the oven and straight to the breakfast table. ... Read more..."

INGREDIENTS

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Vegetable oil spray for coating the tins

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3 tablespoons olive oil, divided

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1 bunch red chard, washed, drained and middle vein removed

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1/2 plus 1/8 teaspoon salt, divided

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1/4 plus 1/8 teaspoon freshly ground black pepper, divided

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1 cup flour

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1 cup kamut flour

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2 tablespoons sugar

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2 teaspoons baking powder

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2 tablespoons wheat germ

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3/4 cup buttermilk

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1/2 cup light sour cream

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2 tablespoons melted butter

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1 egg

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1 1/2 cups grated Cotswold cheese (about 1/3 pound)

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3/4 cup Parmesan, finely grated

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1/8 teaspoon cayenne

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