Kale Muffins with Chive Dip

Kale Muffins with Chive Dip

Kale Muffins with Chive Dip

Looking for new vegetarian brunch ideas? Try this easy recipe for savory kale muffins served with chive dip, perfect to be prepared for a Winter sunday brunch.

December 26, 2014

Dietary Consideration

serves for

8

total time

0 HR 40 MIN

ingredients

150 g
150 g, frozen, chopped, thawed and drained
4 cloves, peeled and finely chopped
250 g
2 heaped tsp
2
200 ml
1/2 tsp
200 ml
granules, a good pinch
2 tbsp, finely snipped

Preparation

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.

Apple Trifle with Mascarpone Cream

Apple Trifle with Mascarpone Cream

Next Recipe