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
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.View original recipe