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.
4sun-dried tomatoeschopped (if not packed in oil, soak in warm water for 5 mins)
2scallionsspring onions, chopped
Salt and pepper
5tablespoonsmixed 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.
Video
Notes
Special Diets You 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 Radishes Mushrooms on Toast Carrot Cake Oatmeal with Pecans