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Kale, Corn, and Jalapeno Muffins
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes one dozen
Ingredients
Ingredient Checklist
1 bunch kale, cleaned and torn into 2-inch pieces
1 stick unsalted butter, melted, plus more for brushing (optional)
1 cup unbleached all-purpose flour
1 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs, room temperature
2 tablespoons honey
1 jalapeno, seeded and finely diced
1 cup fresh or thawed frozen corn kernels
Gallery
Kale, Corn, and Jalapeno Muffins
Credit:
Lennart Weibull
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes one dozen
Gallery
Kale, Corn, and Jalapeno Muffins
Credit:
Lennart Weibull
Kale, Corn, and Jalapeno Muffins
Credit:
Lennart Weibull
Kale, Corn, and Jalapeno Muffins
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes one dozen
Recipe Summary
prep: 15 mins
total: 1 hr 10 mins
Yield: Makes one dozen
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Yield: Makes one dozen
Makes one dozen
Ingredients
Ingredients
- 1 bunch kale, cleaned and torn into 2-inch pieces
- 1 stick unsalted butter, melted, plus more for brushing (optional)
- 1 cup unbleached all-purpose flour
- 1 cup fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 2 large eggs, room temperature
- 2 tablespoons honey
- 1 jalapeno, seeded and finely diced
- 1 cup fresh or thawed frozen corn kernels
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Kale, Corn, and Jalapeno Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Kale, Corn, and Jalapeno Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
