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Bronwyn picks some Russian kale leaves at the Vancouver Compost Demonstration Garden and walks us through the steps to make her unique muffins. She created this recipe last summer while working on an organic farm where there was nothing to eat but kale.

Kale-Carrot Muffins

Ingredients:
½ cup vegetable or grape seed oil
½ cup honey
1 egg, slightly beaten
½ cup milk
1 tsp almond flavouring
½ cup carrots, shredded
1 cup young kale leaves, (when steamed and pureed with 1-2 tbsp of milk, it produces approximately ½ cup of puree)

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