Gluten-Free Kale Muffins

My cooking inspiration started with my mom allowing me to experiment in the kitchen (usually making a big mess).  There was never a right or wrong way and trying new things and improvising was a big part of her teaching process.  (Figures, she was a first grade teacher for over 30 years!)
When she called me with the idea of sneaking kale into some cupcakes for my 2 year old nephew, I was intrigued.  We threw around some ideas and this is what she came up with.  Thanks Mom, I appreciate your willingness to make our crazy ideas come to life so I can blog about them!  Look for a future post when I try to put more kale and less sugar in these yummy treats.

Gluten-Free Kale Muffins

  • 3/4 cup brown rice flour
  • 3/4 Bob’s Red Mill All-Purpose Gluten-Free Baking Mix
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4-ounces plain yogurt
  • 3/4 cup kale, cleaned, chopped & steamed
  • 1/2 cup softened butter
  • 1/2 cup molasses
  • 1 egg

In a medium bowl, mix dry ingredients.  Steam kale in microwave until tender or soak in boiling water 10 minutes.  Drain excess water from kale.  Add remaining ingredients, including kale, to a blender or food processor, blending until smooth.  Add wet ingredients to dry ingredients and stir until thoroughly combined.  Do not over mix.  Fill muffin cups 2/3 full and bake at 350º 25 minutes or until muffins test done.  For mini-muffins, decrease time to 15 minutes.

Frost with cream cheese frosting or dust with powdered sugar if desired.

A Note on Kale:  Kale comes in many varieties, shapes and stages of maturity.  When cooking or using kale in smoothies, I remove the rib if it is larger than the size of a pencil.  If it is smaller, I simply chop the kale to make it easier for my Vita-Mix to blend.  For the smaller variety of kale, that looks like the size of a spinach leaf, I rarely even chop as it breaks down easily when blending.

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