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Bronwyn’s Kale Muffins


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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)

1 ½ cups whole wheat flour
½ tsp nutmeg (freshly ground tastes better)
1 tsp baking powder
1 tsp baking soda
½ cup pumpkin seeds, toasted
½ cup unsweetened shredded coconut, toasted
½ cup raisins
¼ cup millet
½ cup good quality dark chocolate chunks

Directions:
1. Steam the kale for a few minutes. Transfer to a blender or food processor and process with 1-2 tbsp of milk until the kale has been chopped up fairly well.
2. Beat together oil, honey, egg, milk and flavouring.
3. Stir in the carrots and the kale puree.
4. In a separate bowl, mix flour, nutmeg, baking powder, baking soda, pumpkin seeds, coconut, raisins, millet and chocolate chunks.
5. Stir in the dry ingredients into the wet until just moistened.
6. Pour into greased or paper lined muffin tins.
7. Bake for 18-20 minutes at 350F or until toothpick inserted comes out clean.

Makes 12 muffins

1 comment

1 Jane Jacobs { 03.29.11 at 8:53 am }

Do you cook the millet and then put it in the muffins?

Thank you,
Jane (Whitehorse, Yukon)