Cheesy kale muffins recipe

Name: Cheesy kale muffins
Yield: Makes 12
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

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

Shop your ingredients

Tesco Curly Kale 180G
Aldi Price Match
160g kale, shredded
£0.80
£4.44/kg
Tesco Fresh Cut Dill 20G
10g fresh dill, roughly chopped
£0.48
£24.00/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
10g fresh coriander, roughly chopped
£0.50
£16.67/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
10g fresh mint leaves, roughly chopped
£0.50
£16.67/kg
Tesco 0% Fat Natural Yogurt 500G
350ml low-fat natural yogurt
£1.15
£2.30/kg
Tesco British Barn Eggs 10 Pack
4 eggs
£1.70
£0.17/each
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
300g self-raising flour
£0.70
£0.47/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
1 tsp baking powder
£0.57
£3.80/kg
Saxa Salt 750G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ tsp fine salt
£1.90
£2.53/kg
Tesco Grated Pecorino Cheese 50G
30g grated pecorino
£1.45
£29.00/kg
Eatlean Grated Cheese 180g
80g grated 30% reduced-fat mature cheese
£2.50
£13.89/kg

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.