Kale Cornbread Muffins | OurHealthy_Kitchen

OurHealthy_Kitchen

Name: Kale Cornbread Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Cock Brand Tapioca Starch; SIGNATURE SELECTS Baking Powder, Double Acting; Russell Stover Sugar Free Coconut Chocolate Candy; Bragg Organic Raw Unfiltered Apple Cider Vinegar; San Francisco Salt Company Sea Salt, Pure & Natural; O Organics Maple Syrup, Organic, 100% Pure; Bob's Red Mill Oat Flour, Gluten Free; Laguna Drink, Coconut Milk; Del Monte Kernel Corn, Whole, Golden Sweet; Bob's Red Mill Corn Grits, Polenta, Organic; Cal-Organic Farms Organic Green Kale Bunch; Signature Farms Pecan, Unsalted, Halves

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Kale Cornbread Muffins

Serves 620 mins prep15 mins cook

These Vegan Cornbread Muffins are a delicious addition to your Thanksgiving menu, featuring baby kale and corn with a perfect blend of ingredients for a delightful taste.

0 servings

What you need

cup tapioca starch

SIGNATURE SELECTS Baking Powder, Double Acting

tbsp baking powder

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tsp apple cider vinegar

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

cup oat flour

cup lite coconut milk

Del Monte Kernel Corn, Whole, Golden Sweet

cup corn

Bob's Red Mill Corn Grits, Polenta, Organic

cup ground cornmeal

Cal-Organic Farms Organic Green Kale Bunch

oz kale

pecan nuts

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Instructions

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.

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