These lemon and kale muffins are zingy and delicious. The flavour of the kale fades away beneath the lemon, but leaves behind it’s green goodness.
I hadn’t even heard of kale a few years ago. Then, suddenly, it is my favourite vegetable EVER. As a massive vegetable lover I don’t say that lightly – even in the run up to Valentine’s day. In smoothies, soups, stews, cold salads, hot salads and… in zingy, lemony muffins!
I do love a muffin. They’re like the cupcake’s studious big sister who excelled in school and never went off the rails. The one who really wanted to sneak out of the house at night to meet boys but never did. The one who never saw the inside of the detention room. But mostly I like muffins because they’re the acceptable face of cake for breakfast. Especially when there’s vegetable in that cake. And even more especially when that vegetable is kale, the trendy younger sister who was in a band and hung out with the skaters (sound the 1990s-reference klaxon).
- For the cupcakes:
- 100g (2 cups, packed) raw kale leaves, woody stalks discarded
- 150g ( ½ cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 lemon, zest and juice
- 200g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 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, drain and puree (it will still be a bit stringy). Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, zest and lemon juice.
- 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.
More kale to use up? Try these recipes: