Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 12 pcs
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Difficulty level: 2 out of 4
9 Ingredients
- 2 1/2 cups wholemeal plain flour
- 1 1/2tablespoons baking powder
- 1/2 bunch kale, leaves and stems finely chopped
- 1 bunch basil, leaves picked, finely chopped
- 2 free range eggs
- 1 1/2 cups skim milk
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 20grams parmesan, finely grated
Description
After a healthier snack? Try our cheesy kale and basil savoury muffins. These beauties are light, fluffy and nutritionally approved.
Instruction tip
Tip:Blitz leftover kale with parmesan, almond kernels, garlic and extra virgin olive oil to make a pesto, then toss through pasta or serve as a dip.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3-cup capacity muffin pan.
Step 2 of 4
Place flour and baking powder in a large bowl. Reserve 1/3 cup kale. Add remaining kale and basil to flour mixture, then season with pepper. Stir to combine, then make a well in centre.
Step 3 of 4
Whisk eggs, milk, oil and garlic in a bowl. Pour egg mixture into kale mixture and stir until just combined.
Step 4 of 4
Divide mixture among holes. Top with reserved kale and parmesan. Season with pepper. Bake for 20 minutes or until golden and a skewer inserted into centres comes out clean. Cool for 5 minutes, then transfer to a wire rack. Serve.
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