Cookin’ Greens Best Ever Kale Plus Everything Muffins
|Cooking kale greens||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Carrots||1⁄2 Cup (8 tbs), shredded|
|Wheatgerm||1⁄2 Cup (8 tbs)|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|White flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Dried apricots||10 , slivered|
|Unsalted butter||1 Tablespoon|
|Quick cook rolled oats||2 Tablespoon|
|Brown sugar||2 Tablespoon|
Preheat oven to 350’F. Prepare muffin tin with paper cups.
Steam the kale until tender. Transfer to a blender or food processor and process with 1-2 tbsp of water until the kale has been chopped up fairly well.
In a large bowl, beat together oil, honey, egg, milk and vanilla. Add the carrots, banana and the kale puree, and stir until well mixed.
In a separate smaller bowl, mix flours, wheat-germ, nutmeg, baking powder, baking soda, salt, dried cranberries, slivered apricots and chocolate chunks.
Stir the dry ingredients into the wet mixture until just moistened. Pour into greased or paper lined muffin tins.
In a food processor, combine butter, rolled oats, brown sugar and cinnamon to create crumble topping. Place a teaspoon of topping on each muffin. Bake for 18-22 minutes until a toothpick inserted comes out clean.