Kale, Corn, and Jalapeno Muffins
Serve these savory muffins with a dash of hot sauce for extra kick.
- Total Time:
- Yield: Makes one dozen
Photography: Lennart Weibull
Source: Martha Stewart Living, September 2016
- 1 bunch kale, cleaned and torn into 2-inch pieces
- 1 stick unsalted butter, melted, plus more for brushing (optional)
- 1 cup unbleached all-purpose flour
- 1 cup fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 2 large eggs, room temperature
- 2 tablespoons honey
- 1 jalapeno, seeded and finely diced
- 1 cup fresh or thawed frozen corn kernels
In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.