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Kale + Feta muffins

Wednesday, October 2017

 

Kale + Feta muffins

Kale, some love it, others hate it! It has become very popular over the last few years because of its Superfood tag. It has been used in everything from smoothies to stir-fry dishes, now you can try it with Feta cheese with this muffin recipe.

You can make a batch for the week and freeze them for school lunches and healthy snacks.

DRY INGREDIENTS

2 cups white spelt flour

1 tsp fine salt

½ tsp black pepper

1 tsp baking soda

½ tsp baking powder

2 cups kale, stalks removed, roughly chopped

2 Tbsp parsley, finely chopped

1 Tbsp dill, finely chopped

WET INGREDIENTS

3 eggs, lightly beaten

½ cup extra-virgin olive oil

½ cup plain Greek yoghurt

100g feta cheese, crumbled

2 Tbsp pecorino or parmesan cheese, grated

METHOD

Preheat your oven to 200°C for at least 20 minutes before baking.

Line a 12-hole muffin tray with muffin liners and set aside.

Mix the dry ingredients together in a large bowl. In a smaller bowl, mix together the wet ingredients.

Make a well in the centre of the dry ingredients and pour the wet mixture into the dry.

With a wooden spoon, fold together until just combined (over-mixing will result in a dense and chewy muffin). Divide the batter evenly into the muffin cups, about ¼ cup per muffin. Reduce oven temperate to 180°C (360°F) and bake in the centre of the oven for 25-30 minutes or until a skewer inserted into the muffins comes out clean. Allow to cool for 10 minutes in the tin and then remove and cool on a wire rack.

 

 


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Kale + Feta muffins