Ingredients

The following ingredients have 12 Servings
  • 2 cups (100g) kale (discard any woody stalks)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 lemon (zest and juice)
  • ½ cup (150g) butter (at room temperature)
  • ¾ cup (150g) sugar
  • 1 ½ cups (200g) plain (all purpose) flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instruction

  • Preheat oven to 170C/325F. Line or grease a muffin tray.
  • Tear the kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water and squeeze out excess moisture.
  • Add the kale, eggs, vanilla and lemon juice to a blender and whiz until smooth (or puree with an emmersion blender).
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the kale puree and lemon zest and mix well. The mixture may split slightly, but don't worry.
  • Sift in the flour, baking powder and salt and stir to gently combine.
  • Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack.