Kale & Mushroom Muffins

GLUTEN-FREE, DAIRY-FREE
LUNCH-BOX

These are really simple to whizz up and make a great brunch to serve to friends and guests. Mushrooms provide fibre which is essential for a happy digestive system. They also provide B vitamins, which help to support our energy and get us through stressful times, and selenium, which is a mineral and antioxidant that helps to support our thyroid and our immune system.

Kale contains a wonderful array of nutrients including the phytonutrient beta-carotene which we convert into vitamin A in our bodies – this is good for our eye sight and the growth and development of our cells; vitamin C which helps our immune system enabling us to fight colds and infections, and vitamin K which helps our blood to clot properly if we cut or injure ourselves.   

serves 2 


INGREDIENTS

120g kale
150 chestnut mushrooms, sliced
5 tbsp oil of choice (I used coconut)
3 clove garlic, crushed
a few sprigs of thyme, leaves picked
a squeeze of lemon juice
1 red onion, diced
1-2 tsp red chilli flakes
8 eggs
2 tbsp milk of choice (I used coconut)
salt and pepper
extra oil for greasing muffin tray, if not using paper case


STEP-BY-STEP

Preheat the oven to 180C/350F fan, and grease a 12 hole muffin tin. 

Heat 1tbsp of oil in a frying pan and cook the mushrooms on a medium high heat for about 8 minutes until they go golden brown. Lower the heat, add the garlic and thyme and cook for 2 minutes.

Add a generous squeeze of lemon juice, toss and remove from the heat as it sizzles, leave to cool in mixing bowl. In the same pan, heat the remaining oil and cook the onion and chilli flakes for 4-6 minutes, until softened, leave to cool.

In a large pot of boiling water, blanch the kale for 2 minutes and refresh in cold running water. Squeeze out any excess liquid with your hands and roughly chop half the kale, set aside. Add the remaining half to a blender, along with the eggs, milk and parsley and blend until it is a smooth green.

Mix the liquid with the rest of the ingredients, season generously and divide into 12 muffin tins, use paper cases if you have them as they are easier to take on the move with you.

Cook for 20-25 minutes or until a skewer comes out clean. Leave to cool for a few minutes in the tin, then run a knife around the edges and turn out to cool on a rack. Delicious warm or cold, keep well in the fridge, and can also be frozen.


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