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Chocolate & kale muffins
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250g pack essential Waitrose Kale
200g 70% plain chocolate, broken into pieces
3 medium essential Waitrose Free Range Eggs
175g golden caster sugar
1 tsp baking powder
Edible gold shimmer spray
1. Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with muffin cases. Cook the kale in boiling water for 3 minutes, then drain and cool. Squeeze out the excess water, remove any thick stalks, then chop finely.
2. Meanwhile, place the chocolate and butter in a bowl over a pan of simmering water to melt.
3. Whisk together the eggs and sugar until pale and thickened, stir in the melted chocolate, and then flour and baking powder.
4. Mix in the kale and spoon into the muffin cases. Bake for 17-20 minutes until just cooked through. Cool slightly before spraying with edible gold shimmer spray.
Typical values per serving:
This recipe was first published in June 2016.
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