Kale Cornbread Muffins

1: Preheat oven to 350°F.

2: Defrost the corn and rough chop the baby kale.

3: Toss the kale with olive oil and roast at 350 degrees until wilted, about 8-10 minutes.

4: Increase oven to 400°F and grease a muffin pan.

5: Ensure the milk is room temperature and shaken well before measuring.

6: To a medium bowl, add the milk, vinegar, and syrup. Whisk well.

7: Add the cornmeal to the milk mixture and leave to sit for 5 minutes.

8: Grind the pecans into a fine flour.

9: In a large bowl, add ground pecan meal, sugar, oat flour, tapioca, baking powder, and salt; whisk well.

10: Add the reserved milk mixture to dry ingredients and stir until smooth.

11: Divide the batter evenly into muffin pan.

12: Bake for 15 minutes until risen, golden, and a toothpick comes out dry.