I received some kale in the CSA box this week as well as red onions. For some reason, while I was making this week’s meal plan I saw I had a bit of a bread theme going. So I decided to take it all the way and do breads every day. I looked around and found a Spinach Corn Muffins recipe to adapt.
Kale Red Onion Corn Muffins
Adapted from Spinach Corn Bread Bites.
1 red onion, diced
1 jalapeno, minced (optional)
1 bunch kale, chopped
2/3 cup milk**
1 cup Mexican cheese, shredded***
2 packages of Jiffy cornbread mix (or you can substitute homemade cornbread batter for mix, eggs and milk)
Makes 12-18 muffins, depending on size.
* 2 “eggs” Egg Replacer
**2/3 cup soymilk, plain
**1/2 cup Pepper Jack and 1/2 cup Cheddar Daiya cheez
Brown onions and cook jalapeno in a bit of olive oil for about 15 minutes over medium heat. Add chopped kale and cook until it reaches desired wiltiness/tenderness (about 15 minutes, covered).
Meanwhile, beat eggs, add milk and cheese. Preheat oven to 400.
When kale is nearly done, add jiffy mix to eggs, stir to combine. Add kale mixture to mix, fold in. Line or spray muffin tin. Fill 2/3 full. Bake 15-20 minutes at 400.
Woah these are spicy. And sweet. I think the combination is a little different. I would’ve rather had a less sweet batter for these muffins. I’d suggest using a homemade mix without sugar. This is actually pretty good, just not quite right as a savory muffin. I’m going to work on this one a bit more and update. It’s such a great flavor combination.
Please share your cornbread recipes, especially the savory cornbread muffins.
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