Kale Muffins-Two Ways

img_4658Aside from chicken meatballs, muffins are probably my second favorite thing to make.  Over the past few years, I’ve made so many different variations of muffins-from savory to sweet and everything in between-that I’ve lost track.  They’re one of my go-to breakfast options for the work week and also make a great snack.  This past week I ended up making two different versions, both using kale.  I’m a big fan of incorporating extra veggies into my diet any way I can.  I’m also a big fan of incorporating bacon into it, and the first muffins I made did just that! 🙂

Kale, corn, bacon, and jalapeno came together for these muffins, and they were really good!  I ended up eating them for breakfast with tomato butter I made a few weeks ago (see Instagram for recipe), but I think I would enjoy them even more with a big bowl of chili.  I definitely recommend using fresh corn if possible.  I was lucky to still have some ears of Jersey corn on hand for mine.

img_4795The second batch of muffins came from a recipe compliments of the blog Vegging at the Shore.  Vegging at the Shore features fabulous, healthy recipes crafted by Marci Lutsky and her mini chefs!  I’ve done kale and bananas together in smoothies, but I never thought to combine them in muffins.  They proved to be a great combo, and I’m glad Marci shared this recipe!  I followed her recipe except for a few changes.  Since I didn’t have whole wheat flour or apple sauce on hand as the original recipe called for, I substituted in 1 1/4 cups oats and about a 1/2 cup almond butter.  I also added 1/4 cup milk since the almond butter and oats made the batter a little too thick.  Lastly, I added a few coarsely chopped bittersweet chips to a handful of the muffins.  These muffins are a great idea especially if you have extra kale and ripe bananas to use up and are looking for a healthy breakfast option.

1 small bunch kale, cleaned and stems removed
4 strips cooked bacon, torn into bite size pieces
4 tablespoons butter, melted
4 tablespoons coconut oil, melted
1 1/4 cup oats
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup 2% milk
2 large eggs
2 tablespoons honey
1 jalapeno, finely diced
1 cup fresh corn kernels

Preheat oven to 375º F.  Steam kale until bright green and just tender.  Cool and coarsely chop into bite size pieces.  In a medium bowl, whisk together dry ingredients.  In another bowl, whisk together butter, coconut oil, milk, eggs and honey.  Add to dry ingredients and stir until just combined.  Fold in kale, bacon, jalapeno, and corn.  Divide batter evenly among lined muffin cups.  Bake until golden, about 22 minutes.  Let cool for 5 minutes and then transfer to a wire rack to cool completely.

You could also use this batter for corn bread  or even add some cheddar cheese.   What are some of your favorite muffin recipes?

*Recipe adapted from Martha Stewart Magazine

Breakfast Sweet Potato Muffins

IMG_1171I’ve mentioned before breakfast can be a struggle for me.  I don’t eat eggs on their own or if  they’re the main ingredient in a dish, like quiche.  I also don’t like yogurt and prefer smoothies during warmer months.  These aversions really limit me especially when it comes to protein options.  I’ve been wanting to try out a muffin recipe that incorporates both savory and sweet ingredients with some added protein.  I was originally going to try out a corn muffin base but came across a recipe on Taste of Home that used sweet potatoes instead.   I made a few changes to the original recipe, and they turned out delicious!  These muffins are my new go-to breakfast.  Serve with fresh blueberries and enjoy!

1 cup mashed sweet potatoes
2 large eggs
1/4 cup butter, melted
1/4 cup coconut oil, melted
1/2 cup maple syrup
3/4 cup Pamela’s Baking & Pancake Mix (gluten-free)
1/2 cup quick cook oats
1/4 cup brown sugar*
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
7-8 links Jones All Natural Golden Brown® Chicken Breakfast Sausage, heated and diced into small pieces


Preheat oven to 350º F.  In a large bowl, combine brown sugar, gluten-free baking mix, oats, cinnamon, cloves, and salt.  In a medium bowl, combine the sweet potatoes, eggs, butter, oil and syrup.  Add the sweet potato mixture to the dry ingredients and stir just until moistened. Fold in the sausage.  Fill 12 paper-lined muffin cups 3/4 full.  Bake at 350° F for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.  Serve warm and refrigerate leftovers.

*When I make these again, I’ll probably omit brown sugar.  Original recipe called for triple the amount in white sugar and half the maple syrup.  I think the extra maple syrup I added will give the muffins enough sweetness even without the brown sugar.


Oatmeal Preserve Bars

These bars are so good I should make them every week!!! (I’m out of preserves and need to stock up!)  I made them a few weeks ago the night before heading to San Antonio for work.  For some reason my baking whims happen at night.  I guess it’s my way of unwinding.  Anyway, they made for a great travel treat.  I’m a big fan of Bonne Maman® Preserves, and they were perfect for this recipe.  Their preserves are produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added.  You can use any flavor you like.  I used a combination of strawberry and mixed berries.  If my dream of owning a cafe/art studio/boutique ever materializes, these bars will be a staple!

1 ¼ cups flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup light brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla
2 cups old-fashioned rolled oats, divided
1 cup any flavor Bonne Maman® Preserves

Preheat oven to 350°F.  Coat 9-inch-square (I used an 11 x 7) baking dish with cooking spray.

In a large bowl, sift together flour, cinnamon, baking soda, and salt.  In a separate bowl, cream sugar and butter until light and fluffy.  Beat in egg and vanilla.  Add flour mixture to butter mixture and mix until combined.  Stir in 1 3/4 cups oats.

Spread 2/3 of the batter on bottom of prepared baking dish. Spread preserves over the batter with the back of a spoon.

Add remaining 1/4 cup oats to remaining batter.  Crumble over top of the preserves.  Bake for 30 minutes, or until golden.  Cool, then cut into bars.  Enjoy!!!