Apple Kale Muffins Recipe. All Variations Including Savory
Posted on 21st of August, 2012 by Lévana
Photo courtesy of www.sixoneseven.blogspot.com
Did I just say kale muffins for dessert? Am I losing it or something? Nonono! Repeat: Kale muffins for dessert! My last (this) tinkering was a triumph! Seriously, think about it: Carrot cake, pumpkin cake, sweet potato cookies, rice cakes …. Why can’t kale muffins be next? This is real food, so go ahead and splurge, and hide them well from the kids, they might just wipe them out, and you might end up with a fantastic problem. Funky, nourishing and delicious: I have already tried them on some kids: Not only did they love’em, but they got an added kick from the green color. I think I will make a batch for my grandchildren this shabbos. And as always when I tinker with outrageous stuff, I’m not saying the K word till after dessert: You’ll create a sensation!
You’ll be amazed how elastic this recipe for kale muffins is, for both and sweet and savory treats: Look for variations at the bottom of the recipe.
1 small bunch kale, leaves only (about 8 large leaves) If frozen is easier for you, frozen kale is getting more widely available. use a 10-ounce box frozen thawed kale, squeezed thoroughly dry
3 granny smith apples, quartered
Peel of 1 lemon
1 8 ounce container vegan cream cheese (health food stores)
3/4 cup sugar
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
3 cups flour (all purpose, whole wheat pastry or spelt)
2/3 cup golden raisins
½ cup chopped nuts or seeds
Preheat the oven to 350 degrees.
In a food processor, process the first set of ingredients until smooth. Add the flour in 2 parts, pulsing each time only until combined. Fold in the raisins and the nuts with a spoon, right in the bowl of the food processor. Pour the batter into 11/2 dozen muffin molds (or 9×13 cake pan). Bake 45mn for muffins, 1 hour for cake, or a little longer, until a knife inserted in the center comes out clean.
- Kale Pumpkin Muffins: Replace the apples with 2 cups canned pumpkin (not pumpkin pie mix), or 2 medium carrots or zucchini
- Gluten-Free Muffins: Use Gluten-Free flour, in equal parts, and add 1 teaspoon xanthum gum (health food stores)
- Replace the raisins with dried cranberries or other dried fruit, chopped
- Savory muffins: With any of the variations above. In this case, just 3 tablespoons sugar, and no raisins, cinnamon or nuts. Add 1-2 cups of any of the following: frozen corn kernels, grated parmesan or other strong cheese, saute mushrooms etc… Likewise, spice it up any way you like, with oregano, red pepper flakes, cumin, etc…
- Vegan Muffins: Egg-Free: skip the eggs. Use instead 1/4 cup ground flax seeds (also called flax meal, health food stores) mixed with 2/3 warm water