Kale and goat cheese muffins

Two of my neighbours independently gave me kale and cream cheese. I looked through my recipes and found this recipe that uses both. I substituted goat cheese for cream cheese. These are amazingly delicious savoury muffins, so different from the regular sweet ones we get. They are moist and flavorful, and the cream cheese adds a wonderful texture to them.

I am not a baker, but this recipe looked simple enough, and having cooked from this cookbook before, I knew the directions would be clear and straightforward. This is one of my favourite cookbooks, and one of my bucket list restaurants. Almost made it there, with reservations and a plan, but COVID-19 struck. Someday in the future, hopefully!

The Fat Radish was a small neighbourhood restaurant in New York. The intimate, no-fuss, vegetarian-biased menu was highly rated, and it was always filled with young hipsters, along with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.

For more recipes from this cookbook, click here.

Makes 12 muffins or 24 mini muffins.

Ingredients:

2 tablespoons butter, plus extra for the tin 2 cups milk ½ pound kale, roughly chopped 2 eggs 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt a pinch of cayenne 2 cups flour ¼ cup soft goat cheese ¼ cup coarsely grated Parmesan

Preheat the oven to 350° F and butter a standard 12-cup muffin tin or muffin cups, sprayed with a light coating of Pam. Set the tin aside. If using

Meanwhile, place the two tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and reduce the heat. Simmer until the kale is softened, about 5 minutes. Place the mixture in a food processor or blender and puree. Always be careful when pureeing hot liquids, and place a kitchen towel over the lid. Set the mixture aside to cool.

Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt, and cayenne. Stir in the flour. Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins, and then top each piece of goat cheese with the remaining muffin batter. Top each muffin with a bit of Parmesan.

Place the tin in the oven and bake until the muffins are risen, browned, and firm to the touch, about 25 minutes. Let the muffins cool before serving.