Cheesy kale muffins recipe
These healthy, savoury muffins will make a great snack for the whole family. Plus they’re a delicious way to make the most of kale too.
See method- Makes 12
- 10 mins to prepare and 20 mins to cook and 15 mins to cool
- 174 calories / serving
Ingredients
- 160g kale, shredded
- 10g fresh dill, roughly chopped
- 10g fresh coriander, roughly chopped
- 10g fresh mint leaves, roughly chopped
- 350ml low-fat natural yogurt
- 4 eggs
- 300g self-raising flour
- 1 tsp baking powder
- ½ tsp fine salt
- 30g grated pecorino
- 80g grated 30% reduced-fat mature cheese
Each serving contains
- Energy
- 735kJ 174.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 23.8gProtein 9.2gFibre 0.8g
Method
- Preheat the oven to gas 6, 220°C, fan 200°C and line a 12-hole muffin tin with paper cases. Boil the kale for 2 mins until wilted, then drain and set aside to cool completely.
- Put the cooled greens into a food processor with the herbs and yoghurt. Blitz until well combined, then stir in the eggs and set aside.
- Mix the flour, baking powder, salt, 20g pecorino and all the mature cheese in a mixing bowl. Make a well in the centre and pour in the kale mixture. Stir to just combine, then divide between the muffin cases. Scatter over the remaining pecorino and bake for 16-18 mins until lightly golden and a knife inserted into the centre comes out clean. Transfer to a wire rack to cool. The muffins will keep for 2 days in an airtight container.
- See more Savoury baking recipes
