KALE, CORN, AND JALAPENO MUFFINS
Serve these savory muffins with a dash of hot sauce for extra kick.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes one dozen
Number Of Ingredients 11
Steps:
- In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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Abdul LATIF LAGHARI
[email protected]These muffins are a great way to use up leftover kale. They're also a healthy and delicious snack or breakfast option.
Wisani Gupta khos
[email protected]I'm not a fan of jalapenos, so I omitted them from this recipe. The muffins were still delicious.
Salma aktar
[email protected]These muffins are so versatile. I've made them with different types of flour, milk, and vegetables, and they've always turned out great.
Sandy Baby
[email protected]I'm allergic to corn, so I substituted zucchini in this recipe. The muffins turned out great!
William
[email protected]These muffins are delicious! I especially love the crispy edges.
Akash Ch YT
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I think I might have overmixed the batter.
China_xoxo_
[email protected]I made these muffins for my breakfast this morning and they were the perfect start to my day. They're filling and satisfying, and they taste great too.
Syed Foysal
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're moist and fluffy, with a delicious flavor.
Ali Rizvi
[email protected]These muffins are a bit too spicy for my taste, but I still enjoyed them. I think they would be perfect for a tailgate party or potluck.
Donnasia Smith
[email protected]I've made these muffins several times now and they're always a hit. I love the combination of sweet and savory flavors.
Gulsher Ahmad
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids love them and they have no idea that they're actually eating kale.
Wauyo Paul
[email protected]I'm not a huge fan of kale, but these muffins were surprisingly good. The corn and jalapenos really balanced out the flavor of the kale.
Kelly Borham
[email protected]These muffins are the perfect healthy snack or breakfast option. They're packed with nutrients and they taste delicious too.
Jacob Christiansen
[email protected]Meh.
Thapelo Luthuli
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use up leftover kale and corn in them.
Fazan Raza
[email protected]Not bad! I thought the muffins were a bit dry, but the flavor was good. Next time I'll try adding some extra moisture, maybe with some yogurt or sour cream.
Kevin Munts
[email protected]I'm always looking for new and creative ways to use up kale, and these muffins definitely fit the bill. They're moist and flavorful, with just the right amount of spice from the jalapenos. I'll definitely be making these again!
Ja-Terrious Bass
[email protected]These muffins were a hit at my last brunch party! Everyone raved about the unique flavor combination of kale, corn, and jalapeno. They're also incredibly easy to make, which is always a plus in my book.