Sweet, Spiced Kale Currant Muffins

I did not make these super delicious, sweet muffins to get my kids to eat more leafy greens!  ;-)

I created them because I thought they would be an incredibly flavorful treat — that would happen to be chock-full of nutrients.

My Los Angeles Food Blogger group got a special visit from Cut n’ Clean Greens at our monthly meeting over the weekend — and it was all about kale!  For our gathering, I whipped up these tasty treats, to go with all sorts of kale salads, kale gratins, and kale pizzas.

Among other things, I learned that 100% of the potassium in kale in the stem. 100%!  So when it works, use the stems.  If you find they’re too tough for you, they’re perfect for using when making stocks. (And of course the leaves are packed with vitamins.)

These really are a treat my friends.  I encourage you to bake these delicious muffins, and be careful, as it’s very hard to stop eating them!

P.S. I also learned that Gai Lan is quite possibly “the next kale.” The next trending leafy green, that is.

Sweet, Spiced Kale Currant Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: Makes 5 dozen mini muffins or about 20 large muffins

Please read the instructions about chopping the kale before you begin.

Recipe

Muffins:

3 large eggs

1-3/4 cups granulated sugar

2 tablespoons vanilla extract

1 cup grape seed or vegetable oil

3 cups super finely chopped Lacinato kale (also called Black, Dinosaur, or Tuscan Kale)

1-1/2 tablespoons ground cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1-1/4 teaspoons sea salt

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

2 cups dried currants

Topping:

3 tablespoons brown sugar

1 teaspoon cinnamon

    Muffins:
  1. Preheat the oven to 350 degrees F and line your muffin pans with paper cups. (For mini muffins: 5 dozen cups. For large muffins: about 20 cups.)
  2. To finely chop the kale, use a chef's knife or a food processor with the blade attachment. If you use the food processor, be sure to stop as soon as you see tiny pieces -- if you let it go too long, it will become liquid, which we don't want. We don't want the muffins to be green, we merely want the green specs of kale. Set the chopped kale aside.
  3. In a large mixing bowl, whisk the eggs with the sugar and vanilla. Whisk in the oil slowly,
  4. Add the chopped kale, cinnamon, allspice, nutmeg and salt. Mix to combine all of the ingredients.
  5. Use a mesh strainer to sift in the flour, baking soda and baking powder. Mix only until the flour is blended in.
  6. Fold in the currants and then fill each muffin cup about 3/4 of the way up. (For mini muffins: about 1 heaping tablespoon. For large muffins: about 3 heaping tablespoons.)
  7. Topping:
  8. Mix the brown sugar with the cinnamon and sprinkle a bit on top of each muffin.
  9. Bake the muffins in the preheated 350 degree F oven just until they feel solid -- when you gently move the pan, they will no longer jiggle. If you're not sure, stick a toothpick into the center and if it comes out clean, they're ready. (For mini muffins: about 25 minutes. For large muffins: about 35 minutes.)
  10. Let the muffins cool to room temperature before serving.
http://cookingontheweekends.com/2013/01/spiced-kale-currant-muffins/

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