Cheddar Kale Muffins

image courtesy Howard Walfish

These savory muffins call for a whole head of kale, plus protein-rich cheddar cheese, making them a healthy and filling option for breakfast on the go.  You’re going to have to take my word for it that these muffins look good. I made a batch of them for us to take on vacation to San Diego, and I was in such a hurry to pack them up that I forgot to take a picture!  They were great travel food; not too smelly on the plane, and a big step up from any of the airport snacks.

Cheddar Kale Muffins (yields 12 regular-sized muffins)
1 head kale, washed and dried
1 tablespoon olive oil
1 1/4 cup milk
5 tablespoons melted butter
1 egg
1 clove garlic, minced
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees and prepare a 12-muffin pan with paper liners. Chop thick stalks off of kale and slice remaining leaves very finely. In a heavy skillet over medium heat, saute chopped kale in olive oil for about seven minutes, stirring occasionally, until kale is very tender and starts to look a little dry.  Set cooked kale on paper towels to drain and melt the butter in the skillet.

In a large mixing bowl, stir together milk, melted butter, egg, minced garlic, and cooked kale until the egg is completely beaten. Add flour, baking powder, salt, pepper, and cheese.  Stir until just combined; do not overmix.

Fill twelve prepared muffin cups with batter– about 1/4 cup per muffin– and bake in preheated oven for 30 minutes. The finished muffins will be slightly browned and a toothpick inserted into a muffin should come out clean. Remove the pan from oven and allow muffins to cool completely before eating. The kale flavor in the muffins is very strong while the muffins are hot; it mellows as they cool, resulting in a great breakfast treat.

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