Kale and Goats Cheese Muffins

Ingredients

• 250g frozen kale (or fresh kale, chopped)
• ¾ cup mushrooms, chopped
• ¼ cup olives, diced (optional)
• ¼ brown onion, diced
• 1/3 cup extra virgin olive oil
• 2 eggs
• 1 cup milk
• 2.5 (325g) cups wholemeal self raising flour
• 60g goats cheese or feta
• ½ tsp Tuscan seasoning (or your choice of fresh or dried herbs)
• 2 tbsp parmesan to sprinkle on top
• Extra virgin olive oil to spray the muffin pan

Steps

1. Preheat oven to 200°C. Spray a 12 hole muffin pan with oil to lightly grease.
2. Microwave kale approx. 4 mins to thaw. Add mushrooms, olives and onion. Stir to combine.
3. Use a fork to whisk together milk, egg, oil and herbs until well combined.
4. Combine flour and egg mixture to the kale mix and stir until just combined (do not over mix).
5. Spoon mixture into prepared pans. Sprinkle with parmesan and extra herbs. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature. Freeze for up to 2 months.