These lemon and kale muffins are zingy and delicious. The flavour of the kale fades away beneath the lemon, but leaves behind it's green goodness.
Kale Muffins
These kale muffins are not only a lovely green colour, but they taste delicious and zingy from the lemon.
The kale flavour fades away so they taste like lemon muffins, but have extra green goodness in them.
These kale muffins are really easy to make. For the kale, you just need to steam or boil it for a few minutes, then puree it. I find that a hand held stick blender is the easiest. If you're having trouble getting it smooth, just add the lemon juice which should help.
The finer you puree the kale, the greener your muffins will be!
Muffins
I do love a muffin. They're like the cupcake's studious big sister who excelled in school and never went off the rails.
The one who really wanted to sneak out of the house at night to meet boys but never did.
The one who never saw the inside of the detention room.
But mostly I like muffins because they're the acceptable face of cake for breakfast.
Especially when there's vegetable in that cake. And even more especially when that vegetable is kale, the trendy younger sister who was in a band and hung out with the skaters (sound the 1990s-reference klaxon).
Kale
I hadn't even heard of kale a few years ago. Then, suddenly, it is my favourite vegetable EVER.
As a massive vegetable lover I don't say that lightly - even in the run up to Valentine's day. In smoothies, soups, stews, cold salads, hot salads and... in zingy, lemony muffins!
If you're also a fan of kale (and you're on my site, so presumably your are!) then you must try my Apple Kale Cake with Apple Icing, Kale Soup, Kale Soda Bread or Kale Pesto!
Get the Lemon Kale Muffins Recipe
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Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian recipes, vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x
Lemon Kale Muffins
Ingredients
- 100 g (2 cups), packed raw kale leaves, woody stalks discarded
- 150 g (½ cup) unsalted butter, softened
- 150 g (3/4 cup) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 lemon zest and juice
- 200 g (1 ½ cups) plain (all purpose) flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 170C/325F. Line or grease a muffin tray.
- 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.
- 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.
- Sift in the flour, baking powder and salt and stir to gently combine.
- 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.
Isabel Cueva
I’ve just made the kale lemon muffins, with some variation (honey instead of sugar, olive oil instead of butter, and the whole kale stems and all) and they are absolutely fantastic! Thank you for sharing the recipe.
Mary K Rusk
Excellent!!!! I just used my Cuisinart to puree the kale, but that was fine...…...so very easy to add to the rest of the batter. A real lemon is probably essential (that is what I used anyway) and they are WONDERFUL!
Diana
I used finely chopped raw kale and turned out delicious! Thank you for sharing this recipe!
The Free From Fairy
These look amazing! I would never think of putting kale in a sweet cake! Brilliant!