September 28, 2016
If you love kale, try these tasty muffins. Serve with fresh salad leaves drizzled with balsamic glaze or vinegar, with a dollop of mango chutney on the side.
plant based Nuttelex and flour, for the tins
100 g steamed (until super soft) kale leaves
100 g plant based Nuttelex (melted)
100 g hard cheese, finely diced (e. g. Vintage Tasty or Gouda)
1Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Grease muffin tin with Nuttelex then dust with flour.
2Squeeze the water out of the kale and chop finely.
3Add the kale and crushed garlic to a pan and fry until garlic is cooked and absorbed. Then turn off heat and add ½ the salt, the nutmeg and ground black pepper and mix together.
4Whisk together the eggs, melted Nuttelex and milk and stir into the kale mix.
5Sift flour, baking powder and salt together in electric mixing bowl.
6Add flour mixture to the kale mix. Fold in well, then fold in the cheeses, ensuring that all the ingredients are moistened slightly.
7Spoon the mixture into the muffin tins to almost the top. Bake for approx. 35 -40 minutes or until they are firm and spring back when pressed
8Serve warm or cold, with Nuttelex, salad greens and a dollop of mango chutney (optional)