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. 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
- 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
- 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.