Kale and Goat Cheese Muffins Recipe

"From The Fat Radish Kitchen Diaries cookbook. The authors developed this recipe while working at Ruschmeyer’s Hotel in Montauk, where this was a popular item on their continental buffet. While it sounds sumptuous, it's a healthy muffin!"

Original is 12 servings

Metric US

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Nutritional

Serving Size: 1 (99 g)
Calories 194.8
Total Fat - 9.2 g
Saturated Fat - 4.3 g
Cholesterol - 60.5 mg
Sodium - 582.2 mg
Total Carbohydrate - 18.2 g
Dietary Fiber - 0.6 g
Sugars - 2.1 g
Protein - 9.1 g
Calcium - 157.7 mg
Iron - 0.7 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350ºF and butter a standard 12-cup muffin tin or line it with paper liners. Set the tin aside.

Step 2

Meanwhile, place the 2 tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and turn the heat down. Simmer until the kale is totally softened, about 5 minutes.

Step 3

Place the mixture in a food processor or blender and puree (always be careful when pureeing hot liquids and place a kitchen towel on top of the lid). Set the mixture aside to cool.

Step 4

Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt, and cayenne. Stir in the flour.

Step 5

Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins and then top each bit of goat cheese with the rest of the muffin batter. Top each muffin with a bit of Parmesan.