Description
These One-Pan Kale Muffins are savory, nutrient-packed muffins made with fresh kale, cheese, and spices, all baked in a single pan for easy preparation and minimal cleanup.
Ingredients
4 cups Fresh Kale, destemmed and finely chopped
1 ½ cups All-Purpose Flour (or Whole Wheat Pastry Flour)
1 tablespoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Fine Sea Salt
½ teaspoon Freshly Ground Black Pepper
2 Large Eggs, at room temperature
1 cup Unsweetened Plain Yogurt (or Buttermilk)
½ cup Extra Virgin Olive Oil
2 tablespoons Maple Syrup (or Honey)
1 cup Shredded Sharp Cheddar Cheese (optional)
½ cup Red Onion, finely diced
2 cloves Garlic, minced
Pinch of Nutmeg
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pa
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, black pepper, and nutmeg
- In a separate bowl, whisk the eggs until light and frothy, then add the yogurt, olive oil, and maple syrup, whisking until smooth
- Fold in the chopped kale, diced red onion, and minced garlic into the wet ingredients
- Combine the wet and dry ingredients gently with a spatula until just combined
- Evenly divide the batter among the 12 prepared muffin cups
- Bake for 18-22 minutes or until golden brown and a skewer comes out clea
- Let cool in the pan for 5 minutes before transferring to a wire rack
Notes
Blanch the kale for better texture before adding it to the batter.
Do not overmix the batter to ensure tender muffins.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220-250 kcal
- Sugar: 4-6g
- Sodium: 280-320mg
- Fat: 12-15g
- Saturated Fat: 3-5g
- Unsaturated Fat: 7-10g
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: 2-3g
- Protein: 6-8g
- Cholesterol: 45-55mg