These healthy, savoury muffins will make a great snack for the whole family. Plus they’re a delicious way to make the most of kale too. See method
Ingredients
160g kale, shredded
10g fresh dill, roughly chopped
10g fresh coriander, roughly chopped
10g fresh mint leaves, roughly chopped
350ml low-fat natural yogurt
4 eggs
300g self-raising flour
1 tsp baking powder
½ tsp fine salt
30g grated pecorino
80g grated 30% reduced-fat mature cheese
Method
Preheat the oven to gas 6, 220°C, fan 200°C and line a 12-hole muffin tin with paper cases. Boil the kale for 2 mins until wilted, then drain and set aside to cool completely.
Put the cooled greens into a food processor with the herbs and yoghurt. Blitz until well combined, then stir in the eggs and set aside.
Mix the flour, baking powder, salt, 20g pecorino and all the mature cheese in a mixing bowl. Make a well in the centre and pour in the kale mixture. Stir to just combine, then divide between the muffin cases. Scatter over the remaining pecorino and bake for 16-18 mins until lightly golden and a knife inserted into the centre comes out clean. Transfer to a wire rack to cool. The muffins will keep for 2 days in an airtight container.
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