Spiced Apple and Kale Muffins
Even non-kale lovers will love these!
Makes 12 muffins
2 c. finely chopped kale leaves (no tough stems) -try using a scissors to snip
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
Pinch of nutmeg (or up to 1/4 tsp.)
1 tsp. vanilla
1/3 c. honey
1/2 c. sour cream, crème fraiche, or drained plain yogurt
1/3 c. coconut oil (or light vegetable oil)
1 1/2 c. grated or finely chopped apples
1/2 c. chopped walnuts or pecans, if you like nuts in your muffins
Steam the kale for 1-2 minutes, just to soften/blanch. Remove steam basket from heat and working over the sink or a bowl, press out as much of the excess liquid from the kale as you can with the back of a spoon. You should have a little less than a cup of kale now. If you have a cup or more, take some out and save for a later use.
Preheat oven to 375. Place paper liners in muffin pan.
In a bowl, combine the flour, baking soda and powder, salt and spices.
In a separate bowl, whisk together the vanilla, honey, egg, sour cream, oil, apples, and kale. Then gently combine with the dry ingredients (add nuts now if using), stirring just until well blended. Don’t overmix.
Fill the muffin cups about 2/3 full and bake for 15-20 minutes, or until an inserted toothpick comes out clean and they are springy to the touch.
Cool for 10-15 minutes before removing from pan.
Recipe created or adapted by Liz Talley, Urban Graze
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