11 Jan 2018 Bake Savoury
These savoury muffins make a delicious alternative to a slice of bread with soup or with a crunchy winter salad. You could use carrot in place of the squash and add grated cheddar or Parmesan if liked. They are packed with iron from the kale as well as other minerals, vitamins and antioxidants from the other ingredients. These definitely provide a power boosting welcome into the New Year.
Preheat the oven to 190C (375F / Gas Mark 5) and line a 12-hole muffin tin with squares of parchment paper or paper muffin cases.
Tear the kale leaves from the tough stalks and steam or blanch them for 2-3 minutes until wilted.
Meanwhile, melt the butter in a small pan or microwave and set aside to cool a little.
Drain the cooked kale well, rinse under cold water and then squeeze as much excess water out as possible. Roughly chop and set aside.
Mix the flour, oat bran, baking powder, bicarbonate of soda, cumin, cayenne, nutmeg and salt together in a large bowl and make a well in the centre.
Beat the eggs lightly in a small bowl and then mix in the yoghurt, honey and cooled butter. Pour into the dry ingredients and add the kale and squash. Stir everything together gently until just combined.
Divide the muffin mixture equally between the 12 muffin cups. Scatter the pumpkin or sunflowers seeds on top and bake for 25 minutes until golden-brown and firm to the touch.
The muffins will keep for a couple days in an airtight container or they can be frozen.
Photo (c) Joanne Murphy
225g wholemeal spelt flour
75g oat bran
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cumin
½ tsp cayenne pepper (optional)
Good pinch freshly grated nutmeg
Good pinch salt
3 medium eggs
300ml natural yoghurt
1 tbsp honey
150g butternut squash, roughly grated
25g pumpkin or sunflower seeds (or a mixture of both)