Lemon Kale Muffins

Lemon Kale Muffins

Ingredients:

2 cups kale discard any woody stalks 2 eggs

2 teaspoons vanilla extract

1 lemon zest and juice

½ cup butter at room temperature

¾ cup sugar

1 ½ cups all-purpose flour

1 teaspoon  baking powder

½ teaspoon salt

Directions:

Preheat oven to 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. 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 cups¾ 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.