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.
Ingredients:
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
Method:
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.
Categories: Recipe
These look yum Tonya!!
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Thank you, Ritu. They’re really good! 🙂
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Always looking for new recipes!
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I love this recipe! Not only are the muffins healthy and delicious, but they are also easy and versatile. I’ve had them for breakfast, and Farmguy has enjoyed them with his lunch this week. 🙂
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Sounds good to me!!!
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😊
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they look like they would be good with some cream cheese spread
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Thanks, Jim. I agree…the more cheese the better! 😉
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Looks great
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Thank you! 😊
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Look delicious Tonya. I love those places where You can buy so many different stuff, as long as they are not supermarkets ☺
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Thank you, Nareszcie. I agree. Places with variety are just more interesting…and fun–except grocery stores. 😉
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Yum!! These muffins look wonderful Tonya!! Perfect for soup night!!
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Thanks so much, Melody. That’s what I was thinking—maybe with potato or tomato soup. 😊
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They sure look good! Great photos showing us how to do it.
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That’s so nice, Joy! Many thanks. 🙂 💛
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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!
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Thanks so much for visiting and following my blog. I appreciate your kind comment! I hope you enjoy the muffins. They’re our new favorite thing! 🙂
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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!
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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!
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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 🙂
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Thank you. I guess you could play around with the recipe and see if it’s okay without those ingredients. It may change the texture. Kale juice sounds healthy. How was it?
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It was mixed with apple. I didn’t really like the foam created by the fresh apple juice but the mix was really refreshing and tasty
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That does sound refreshing!
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Are you a big fan of smoothies ? What’s your favourite ?
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Yes, I enjoy them. I like anything with strawberries and bananas.
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banana is really good, it gives a lot of texture
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I think so, too.
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Lovely presentation. I love that green plate.
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That’s so nice! Thank you, Deborah. I’ve had that green plate for the longest time. I think I found it at a vintage shop years ago. I love it, too. 🙂
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Savoury are so my kind … especially with goat cheese! Then happiness!
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Mine, too! 🙂
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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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Kale and goats cheese -two things I love but put them in a muffin…. love it!
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Thank you! 😊
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Einfach toll.!!!
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Yes, it’s very easy to make! 🙂
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I will do it,,,,,,I’ll make it,,,,,,,,, real and I’ll say it, whether and tasted, thanks to you very much.(*L*)
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🙂
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🙂🙂🙂
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WHOA! I am so intrigued by this recipe!
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Glad you enjoyed the post! Thank you for visiting. 🙂
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