Kale Green Muffins
User Reviews
4.9
24 reviews
Excellent
Kale Green Muffins
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Kale Green Muffins are a tasty breakfast, lunch or snack! A naturally green hidden vegetable recipe that's full of cheese and sun dried tomatoes. Vegetarian.
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Ingredients
- 1 ½ cups kale 100g, chopped
- 2 egg
- ⅔ cup milk 150ml
- 3 tablespoons butter melted
- 2 cups all-purpose flour 250g aka plain flour
- 3 teaspoons baking powder
- 1 cup cheddar cheese 100g, grated
- 4 sun-dried tomatoes chopped (if not packed in oil, soak in warm water for 5 mins)
- 2 scallions spring onions, chopped
- salt
- black pepper
- 5 tablespoons mixed seeds
Instructions
- Preheat oven to 340°F / 170°C. Line or grease a muffin tray.
- Boil or steam the kale for a minute or two until tender. Drain, run under cold water to cool, drain, squeeze out any excess moisture and add to a blender, along with the eggs, milk and melted butter. Whiz until smooth.
- Pour the kale mixture into a mixing bowl, then sift in the flour and baking powder and gently stir to combine.
- Fold in the cheese, sun-dried tomatoes, spring onion and salt and pepper, taking care not to overmix.
- Fill the muffin cups ¾ full and sprinkle each one with seeds.
- Bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for 10 minutes then remove and allow to cool completely on a wire rack.
Notes
- Special DietsYou can easily adapt this green muffin recipe for special diets. Here's how!Vegan muffins:Eggs - swap the eggs for 'flax eggs'. To replace the 2 eggs, mix 2 tablespoon ground flax (aka flaxmeal) with 6 tablespoon water. Allow to sit for a few minutes and it will thicken slightly. Add to the recipe where you add the eggs.Milk - use your favourite dairy free vegan milk. Soy, almond etc... all work perfectly.Butter - use any dairy free vegan butter or margarine.
- Gluten free muffins:Flour - swap for a gluten free all purpose (plain) flour.Baking powder - some baking powder contains gluten. Check the label and if it doesn't state anything then buy one that specifically says that it's gluten free.
- Looking for more Vegetable Breakfast recipes? Try these!Peas on Toast with Mint and RadishesMushrooms on ToastCarrot Cake Oatmeal with Pecans
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
46mg
(15%)
Sodium
106mg
(4%)
Potassium
129mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1107IU
(22%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 106mg | 4% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1107IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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