Oh Boy! It’s been a while, I know. But all this baking made my mid section get out of control. So before I had to change my pants size I gave it a rest. It’s easy for me to get exited with new recipes and challenges. Baking is a relatively new thing for me and I’m quite obsessed with it. I’m reading some technique books and trying to understand as much as I can about the process. It’s much more complicated then cooking. But I like a challenge. I loved this muffin recipe the options are endless. Maybe next time I will add some chopped sun dried tomatoes or chopped olives. It tasted very yummy, and somehow the kale in it made me feel like I was being good, LOL. I had mine with a roasted zucchini soup. Here’s the Recipe. Enjoy.
Kale and Bacon Muffins
- 6 leaves of fresh Kale cut very thinly
- 5 oz bacon or Pancetta cut in small pieces
- 3 eggs
- 100 ml Low fat milk
- 100 ml vegetable oil
- 1½ cups of all- purpose flour
- 1¼ cup grated Cheddar cheese
- 1 cup grated Parmesan cheese
- 1 tbsp baking powder
- Salt and pepper
Pre-heat the oven to 350F. Butter and flour a medium 12 muffins tray. Cut the Kale thinly and the bacon and small peaces. Sautee the bacon until crispy, spoon the bacon out and reserve. Sautee lightly the kale in the bacon fat, season with salt and pepper. Reserve and let it cool.
Meanwhile combine the eggs, milk and oil in a large mixing bowl and beat together. Add the flour, cheeses, kale, and bacon, season with salt and pepper and stir to combine (don’t over mix it) Gently fold the baking powder. Transfer to the muffin tray with an ice cream scoop. Bake for 50 minutes or until golden.