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Ingredients
½ cup vegetable oil
½ cup honey
1 egg, slightly beaten
½ cup milk
2 tsp vanilla
½ cup carrots, shredded
1 mashed banana
½ cup wheat-germ
½ cup whole-wheat flour
½ cup white flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup dried cranberries
½ cup semi sweet chocolate chips
8-10 dried apricots slivered
1 tbsp unsalted butter
2 tbsp quick cook rolled oats
2 tbsp brown sugar
½ tsp cinnamon
Method:
Preheat oven to 350'F. Prepare muffin tin with paper cups. Steam
the kale until tender. Transfer to a blender or food processor and
process with 1-2 tbsp of water until the kale has been chopped up
fairly well In a large bowl, beat together oil, honey, egg, milk and
vanilla. Add the carrots, banana and the kale puree, and stir until
well mixed.In a separate smaller bowl, mix flours, wheat-germ,
nutmeg, baking powder, baking soda, salt, dried cranberries,
slivered apricots and chocolate chunks. Stir the dry ingredients
into thewet mixture until just moistened. Pour into greased or paper
lined muffin tins. In a food processor, combine butter, rolled oats,
brown sugar and cinnamon to create crumble topping. Place a
teaspoon of topping on each muffin. Bake for 18-22 minutes until
a toothpick inserted comes out clean.
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