| |
Breads | |
| 2 tablespoons butter, plus extra for the tin 2 cups milk � pound kale, roughly chopped 2 eggs 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt a pinch of cayenne 2 cups flour � cup soft goat cheese � cup coarsely grated Parmesan | |
| Preheat oven to 350�F and butter a standard 12-cup muffin tin or line it with paper liners. Set the tin aside. Meanwhile, place the 2 tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and turn the heat down. Simmer until the kale is totally softened, about 5 minutes. Place the mixture in a food processor or blender and puree (always be careful when pureeing hot liquids and place a kitchen towel on top of the lid). Set the mixture aside to cool. Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt, and cayenne. Stir in the flour. Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins and then top each bit of goat cheese with the rest of the muffin batter. Top each muffin with a bit of Parmesan. Place the tin in the oven and bake until the muffins are risen, browned, and firm to the touch, about 25 minutes. Let the muffins cool before serving | |
Unrated | |
Sort