Thursday, March 5, 2009

Recipe: Apple and Kale Muffins

(Apple and Kale Spice Muffins, cooling)

APPLE AND KALE SPICE MUFFINS

* 1-1/2 C organic whole wheat flour (I used white whole wheat flour)
* 1 tsp. each baking soda and baking powder
* ½ teaspoon salt
* ½ tsp. cinnamon
* ¼ tsp. nutmeg
⅛ teaspoon grated vanilla bean (or use ½ teaspoon vanilla extract)
* ⅓ C honey
* 1 egg
* ½ C sour milk or plain unflavored yogurt (I used the yogurt)
* ⅓ C canola oil
* ½ tsp. vanilla (see above)
* 1-½ C grated apples or carrots (used cored, unpeeled apples chopped in my food processor)
* 1 C finely chopped kale or raw leafy green vegetable (I took off the stems and then chopped the leaves fine in my food processor)
* ½ C each any dried fruit and chopped nuts (optional, but adds a crunch and is also nutritious and yummy enough for a dessert muffin, too!)

Preheat oven to 400.

In a mixing bowl, mix flour, baking soda, baking powder, salt, and spices.

In another bowl, mix honey, egg, yogurt, oil, vanilla, apples, kale, dried fruit and nuts.

Add wet ingredients to dry ingredients, stirring just till moistened. Fill 12 typical size greased muffin cups 2/3 full. Bake at 400 degrees for 15 minutes.

Made 12 very full muffins.

(Muffins cooling on top of the refrigerator - if our dog, Kaya, aka "food stealer", can get these, nothing is safe!)

Yet another way to add kale (or other Brassica greens) to an otherwise unsuspecting recipe! You and your family will be curious about these "green specks" but will not have any possible objections to the taste of these delicious, colorful, and ultra-healthy muffins. Serve for breakfast, lunch, dinner, or snacks. :-)

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

17 comments:

Anonymous said...

My mom thinks that these muffins are awesome!

Anne's Original Hooked Rugs said...

I stumbled upon your site here and have enjoyed reading all about you. Wishing you lots of luck with your health. We grew kale for the first time this year and am trying to figure out how to use some of it. This recipe is a stealer, for sure and I definitely try it. My husband and I love this type of muffin. I can add our own organically grown carrots, too..Thanks so much for sharing.....
You can look at my blog, if you have time and discover some of the gardening we do as well. Here is the link:
http://annesoriginalhookedrugs.blogspot.com/

JT and the Boys said...

I too stumbled across your blog looking for kale recipes. Now I can't decide what to make. I'm also excited to read more b/c I grew up in Ann Arbor. Can't wait to try out these muffins tomorrow.

JT and the Boys said...

Excited to try these muffins and read more of your blog as I grew up in Ann Arbor!

Diana Dyer said...

Hi JT and the Boys!
So glad you also stumbled your way to my kale blog. There is so much to do with kale and all of its relatives that my mouth is watering just thinking about the great recipes on this blog. Have fun working your way through them and creating your own, too! Feel free to enjoy the recipes on my website www.CancerRD.com and my www.dianadyer.com blog, too!
Diana

Renee said...

The Apple Kale Spice Muffins are delicious! My husband and I have been eating them all week. We have been following Dr. Furhman's Eat for Health and this recipe was a perfect match for our new nutritarian diet. I will try more of your recipes and am happy to have found your blog!

Anonymous said...

Oh my gosh! These sounds sooo-licious! I'm going to have to make these with the kale I'm growing. All I really need now is some fresh w.w. flour and yogurt. I'm so excited about this recipe, thank you for posting this! :) Btw, I'm looking forward to browsing your blog, you're a find! :D

-Connie W.

Julia Moravcsik, PhD said...

What a great site! We have about a dozen kale plants waiting to go in your recipes.

Julia http://smartparentprogram.blogspot.com/

Rosemary said...

Oh Yum! So happy to have found your blog! Thanks for sharing this rtasty ecipe. I made them the other day, they are very moist, very delicious, and just perfect! I hope to post a blog about these muffins, and share a link to your site. Thanks again!
Nancy

asimps said...

I make these all the time for my 3-year old and 18-month old. Recently my 9-month old nieces came over and were looooving these, too! I substitute applesauce for 1/2 the oil. I've also played around with the veggies- sometimes I use spinach and I've added pumpkin or sweet potatoes. They always turn out delicious!

Kytka Hilmar-Jezek said...

These were terrific and we all enjoyed them so much!

Thank you for all of your yummy and unique recipes and have a wonderful New Year!

Scott Sowell said...

A friend recommended this site and this recipe. Super easy recipe and they came out delicious!

KtSmit said...

Do you think I can make these turn out replacing the wwheat flour with a gluten free baking mix, just want an opinion, your recipe sounds delicious.

Diana Dyer said...

Give it a try and please let us know!
Diana Dyer, MS, RD

Nina Lincoff said...

Hi Diana!

I hope this message finds you well! My name is Nina and I’m a writer for SHAPE magazine.

I’m working on a recipe roundup “Veggie Desserts” and I was wondering if it would be alright to use (and get a photo for) this recipe. Please shoot me an email at n.lincoff@gmail.com.

Thanks so much for your time!

Best-

Nina

Anonymous said...

I stumbled upon this after deciding to try out kale and wanting something that my 2 year old and husband would like. This fit the bill. I made them as mini muffins, yield 36, and barely got 3 to myself. The husband and boy went crazy for these. My son kept pointing to the container for more, more, more... Thanks so much for the delicious recipe!!

Diana Dyer said...

It's been a while since I made these myself, so with your enthusiastic thumbs up, I'll get some made and in our freezer for the days ahead when we are so busy on the farm that treats like this get moved to the back burner. I like the idea of the mini-muffins!
Diana Dyer, MS, RD