Kale + Goat Cheese Muffins
There’s a wonderful, eclectic place in Lynchburg, Virginia called the Farmbasket. It started out as a roadside fruit stand in 1964, and today it has evolved into the destination for lovely plants, flowers, and statuary for the garden; specialty food items, including sweet potato biscuits as well as homemade pimento cheese (that’s pimenna cheese if you’re from the South); unique gifts, such as, upscale Italian dishware and beautiful linens; and my favorite, cookbooks. I have to say, I always find the best cookbooks here. There’s even a café, offering fresh, local ingredients complete with outdoor seating and a wonderful view of Blackwater Creek.
On one of my recent visits to Farmbasket, I ran across a cookbook called, The Fat Radish. This vegetable-focused cookbook, organized by season, bears the name of the New York City restaurant. After gaining much experience cooking in Oxford, London, and Cornwall, childhood friends Ben Towill and Phil Winser opened the Fat Radish on the Lower East Side in 2010. Their passion for nourishing, delicious food made with fresh seasonal produce and a British twist was an instant hit. The Fat Radish cookbook features recipes from the restaurant’s constantly evolving menu, including sweet pea pot pie, beet and Swiss chard crumble (yum) as well as freshened-up versions of British classics such as Scotch eggs, Brussels sprout bubble and squeak, and a homemade Branston pickle.
While there are many recipes I want to try, I bought this cookbook for the kale + goat cheese muffins. Not only are these muffins healthy, but they are also delicious. Kale + goat cheese muffins are perfect for breakfast or brunch, and they can even be served with soup or salad for a light meal. They are simply fantastic! Enjoy!
Kale + Goat Cheese Muffins:
Makes 12 muffins
*Use organic ingredients when possible.
2 tablespoons butter, plus extra for the tin
2 cups milk
1/2 pound kale, roughly chopped
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
A pinch of cayenne
2 cups flour
1/4 cup soft goat cheese
1/4 cup coarsely grated Parmesan
Preheat oven to 350 degrees F. and butter a standard 12-cup muffin tin or line it with paper liners. Set the tin aside.
Meanwhile, place the 2 tablespoons of butter in a medium pot set over medium heat along with the milk. Once the mixture comes barely to a boil, add the kale and turn the heat down. Simmer until the kale is totally softened, about 5 minutes. Place the mixture in a food processor or blender and puree (always be careful when pureeing hot liquids and place a kitchen towel on top of the lid). Set the mixture aside to cool.
Once cool, place the kale mixture into a large bowl and whisk in the eggs, baking soda, baking powder, salt, and cayenne. Stir in the flour. Fill the muffin cups halfway with half of the batter. Evenly divide the goat cheese among the muffins and then top each bit of goat cheese with the rest of the muffin batter. Top each muffin with a bit of Parmesan.
Place the tin in the oven and bake until the muffins are risen, browned, and firm to the touch, about 25 minutes.
Let the muffins cool before serving.