Spinach and Kale Cheddar Cornbread Muffins
This week’s CSA contained kale and I am not a fan of kale, but I didn’t want it to go to waste. I searched Pinterest for recipes that contain kale but might appeal to the non-lovers of kale out there. I am all about eating healthy and I know kale has been dubbed a “superfood,” however, I still like my food to taste good and not bitter. I also can’t stand quinoa, but more on that later (or not).
I came across a recipe for spinach cheddar corn muffins and decided to use it as inspiration for the following spinach and kale cheddar cornbread muffins. The original recipe from Spiced can be found here. I eliminated the sugar and exchanged the all-purpose flour for whole wheat to make the recipe clean. I also added some spices, including freshly dried oregano from my garden. The kale and spinach are both from this week’s CSA.
Spinach and Kale Cheddar Cornbread Muffins
Ingredients:
- 1 ½ cups chopped kale
- 1 ½ cups chopped spinach
- 1 cup cornmeal
- 1 cups whole wheat flour
- 2 tsp baking powder
- 2 eggs
- 1 cup milk (I used 2% since that is all we had in the house, but feel free to use any milk of your choice)
- ½ cup melted butter
- 1/4 cup olive oil*
- 1 cup shredded white cheddar
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp salt
Instructions
- Preheat your oven to 350°F.
- Mix together the dry ingredients and spices in a large bowl. Add in the wet ingredients and the cheddar cheese. Stir in the spinach and kale until well combined.
- Fill each cup in a greased or baking cup lined muffin pan about ¾ full.
- Bake for 20-25 minutes or until the muffins look golden brown.
Be warned: Your kitchen will smell delicious while these are baking. Resist the temptation to take the muffins out of the oven too early. I highly recommend serving them warm with a nice glass of milk.
*I initially omitted this, but the muffins came out dry. You could probably use any oil of your choice.