Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 2/3 cup canola oil
- 1 large egg
- 1 1/4 cup buttermilk, save 2 tbs
- 500grams self-raising flour
- 1teaspoons mustard powder
- 200grams cheddar, grated
- 50grams parmesan
- 100grams kale, destalked and finely chopped
- 2tablespoons chives, fresh, chopped
- 100grams feta, crumbled
Nutrition per serving
1530kJ / 367Cal
1530 Kilojoules or 367 Calories
18% of daily energy intake*
Protein
12.6grams
Fat
20.8grams
Carbs
31.3grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These tasty kale and cheese muffins are great as a snack or lunchbox filler.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Grease a 12 hole muffin tin. Whisk the oil, egg and buttermilk together in a jug.
Step 2 of 3
Whisk the flour and mustard powder together in a large bowl and add the cheddar and half of the parmesan. Stir in the shredded kale and chives. Fold the buttermilk mix into the dry ingredients and gently fold in the feta until just combined.
Step 3 of 3
Divide the mix between the muffin tin holes and top each with a sprinkle of parmesan. Bake for 25 minutes until golden.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.