Category: Breakfast / Sides / Snacks / Vegetarian

Yield: 12 servings

Ingredients

2 cups, packed raw kale leaves, woody stalks discarded

½ cup unsalted butter, softened

3/4 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 lemon, zest and juice

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon salt

Instructions

  1. Preheat oven to 325F. Line or grease a muffin tray.
  2. Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, zest and lemon juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.

Recipe Source:

Hackworthy, K. (2015). Kale and Lemon Muffins. Veggie Desserts. Retrieved from https://veggiedesserts.com/kale-and-lemon-muffins/