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Kale, Corn and Jalepeno Muffins

These are savoury muffins that contain healthy vegetables!

makes 12


Ingredients:

1 bunch kale, cleaned and torn into 2-inch pieces

½ cup cooking oil or butter, melted

1 cup flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 large eggs

2 tablespoons honey or sugar

1 jalepeno pepper, seeded and finely diced or 1 teaspoon red pepper flakes

1 cup fresh or thawed frozen corn kernels

½ cup cheese, grated (optional)


Directions:

Blanch or steam kale until tender and bright green.  Coarsely chop kale by hand or in food processor.  You will need one cup for this recipe.


Preheat oven to 375° F.  Line or grease muffin pan.


In a medium bowl, whisk together flour, cornmeal, baking powder and salt.


In another bowl, whisk together oil, milk, eggs and honey/sugar.  Stir wet ingredients into dry ingredients until just combined.


Fold in kale, jalepeno, corn and cheese.  If desired, you can add a little extra cheese to the top.


Divide batter evenly among muffin cups.  Bake until golden and tops spring back when lightly touched – about 25 minutes.


Enjoy!


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Adapted from a Martha Stewart recipe
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