Preheat the oven to 180°C (160°C with fan).
Grease the muffin tin.
Melt the butter and stir in the kale and chopped garlic.
Mix the flour and baking powder.
Mix the eggs with the sour cream, salt and butter mixture.
Quickly stir in the flour and baking powder.
Divide the mixture between the holes of the muffin tin and bake in the preheated oven (middle shelf) for 25-30 minutes.
Take out of the oven, leave to cool slightly and take out of the tin.
For the Dip
Mix the sour cream with the chives and stock granules and season to taste with pepper.