Lemon Kale Muffins

This is a beautiful green muffin with a terrific lemon flavour. A lovely way to eat your greens any time of day!

Ingredients:

2 cups packed raw kale leaves woody stalks discarded

½ cup butter, softened or vegetable oil

¾ cup sugar

2 eggs

2 teaspoons vanilla extract

1 lemon, zest and juice

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions:

Preheat oven to 350° F. Line or grease a muffin pan.

Tear the kale into bite-sized pieces and blanche or steam for a few minutes until tender. Put into cold water, drain and puree in blender or food processor. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs. Add the kale, vanilla, lemon zest and juice and combine.

Stir in the flour, baking powder and salt; stir to gently combine.

Divide batter into muffin cups and bake for 25 minutes, or until tops spring back when lightly touched. Allow to cool in the pan for 10 minutes then remove and allow to cool completely on a wire rack.

makes 12

Enjoy!

Notes:

You can also bake the batter in a greased loaf pan. It’ll take 45 – 50 minutes to bake.

The muffins can be dusted with a little icing sugar, or dressed up with a little drizzle of lemon glaze.

(Simply mix together 1 cup powdered sugar, 1 ½ Tbsp fresh lemon juice and ½ tsp lemon zest.)

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Adapted from Kate Hackworthy’s recipe

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