These muffins are the result of a lot of random leftovers. You may have noticed a few recipes lately with buttermilk, and this recipe finally used up the last of the carton. I had originally planned to make some buttermilk chocolate cookies that I saw on Tasty Kitchen, but decided that I wanted muffins instead, so that I would have something easy to grab in the morning this week for work. I also bought a huge head of kale to make a salad for dinner on Sunday night. My director at work brought in muffins with kale and cauliflower greens before and they were quite good, so I thought I'd put the extra kale into the muffins.
The muffins were delicious and you won't even notice the kale!
Double Chocolate Kale Muffins
Yield: 12 muffins
1 3/4 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped kale
1 cup large milk chocolate chips or chunks
1/2 cup chopped walnuts
Preheat the oven to 375°F and butter the cups of a muffin pan.
Clean the kale and chop it into small pieces. Put the kale in a steamer over boiling water and steam the kale for about five minutes or until it is wilted. Put the kale into a food processor with a tablespoon of milk. Pulse until the kale is chopped into very small pieces.
Mix together the dry ingredients - flour, sugar, cocoa powder, baking powder, baking soda, and salt - in a large bowl.
In a separate bowl, whisk together buttermilk and the egg. Add the oil and vanilla.
Pour the wet ingredients into the dry ingredients. Stir to combine, just until the dry ingredients are incorporated. Add the chopped kale, chocolate chips, and walnuts and stir well.
Scoop about a third of a cup of batter into each cup of the muffin pan. Bake for 20-25 minutes at 375°F.