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 eggs

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.


  1. these look amazing! Love the story and I, too, love those places where you can get unique, local, handcrafted things. If I’m in Virginia anytime soon, I’ll have to check it out. These muffins sound great, I’ll give them a try. Thanks for sharing the recipe!

    Liked by 1 person

  2. Oh gosh – I could drive to Virginia just to visit Farmbasket, it sounds so wonderful! And the muffins look absolutely delicious …. I have a barely contained addiction to cookery books. Once when we were moving house for the umpteenth time, my third daughter who was about 16 shamed me into packing 9 large boxes full and taking them to the local charity shop. I have been rebuilding ever since (7 years and counting). When I arrived here I could only fit 2 books in my case so you guessed it – I’m building a collection here. The Fat Radish is a must just for the wonderful title!

    Liked by 1 person

    • Thank you very much. We’ve really enjoyed the muffins, and Farmbasket is definitely a fun place to have lunch and shop. I understand your love of cookbooks. I have loads, too. 🙂 I think you may need to add The Fat Radish to your new collection. 😉 So glad you enjoyed the post!

      Liked by 1 person

  3. Last Saturday, I’ve tried my first kale juice ! I’ve never had kale muffin but it looks delicious ! I love egg muffin without flower, baking soda or baking powder. I would try the recipe without these ingredients 🙂

    Liked by 1 person

  4. I must have had bleary or sleepy eyes to have missed this post and a few others, Tonya. I like kale chips baked in oven. I like kale salad too. These muffins sound delicious and goat cheese is a new addition to my salads, too. I would add a pinch of garlic salt irvpowder to make these a little savory like those cheesy biscuits at Red Lobster only healthy and better tasting! 🙂


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