Kale Muffins with Chive Dip
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Looking for new vegetarian brunch ideas? Try this easy recipe for savory kale muffins served with chive dip, perfect to be prepared for a Winter sunday brunch.
26 December, 2014
ingredients
Butter
150 g
Kale
150 g, frozen, chopped, thawed and drained
Garlic
4 cloves, peeled and finely chopped
All purpose flour
250 g
Baking powder
2 heaped tsp
Eggs
2
Sour cream
200 ml
Salt
1/2 tsp
Sour cream
200 ml
Stock
granules, a good pinch
Chives
2 tbsp, finely snipped
Pepper
Preparation
Preheat the oven to 180°C (160°C with fan).
Grease the muffin tin.
Melt the butter and stir in the kale and chopped garlic.
Mix the flour and baking powder.
Mix the eggs with the sour cream, salt and butter mixture.
Quickly stir in the flour and baking powder.
Divide the mixture between the holes of the muffin tin and bake in the preheated oven (middle shelf) for 25-30 minutes.
Take out of the oven, leave to cool slightly and take out of the tin.
For the Dip
Mix the sour cream with the chives and stock granules and season to taste with pepper.
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