Kale Muffins – Recipe


Here at Manuka Life, we understand that keeping healthy isn’t all sun salutations and pre-coffee stretches.

Putting the right food and drinks into your body has just as much effect on your health (although of course a few Espresso Martinis never hurt anyone).
So this month we asked food blogger, photographer and healthy eating enthusiast Zoe Rollings to teach us how create foods that are not only good for us but are also pretty tasty.

Kicking off with a batch of mouth watering Kale Muffins, the following recipe is perfect for low-calorie snacking.
High in fibre and iron, you’ll be glad to hear kale contains NO fat. A powerful source of antioxidants- it’s no wonder Kale’s been dubbed ‘The Queen of Greens’.

Kale muffins
Makes 6

150g organic unbleached plain flour
85g pea and brown rice protein powder (Isowhey Organic)
1 tbsp baking powder
Zest ½ lemon
2 handfuls chopped kale
Cracked black pepper
2 large eggs, beaten
300ml milk
Seeds – for topping
Baking paper (for casing)

Preheat oven to 200C.

In a large bowl, mix the flour, baking powder, lemon zest, kale and pepper. In a small bowl, beat together the eggs and slowly stir into flour mixture.

Separately, shake/blend together protein powder and milk, pouring slowly into flour mixture and stirring until just combined.

Cut 6 squares of baking paper and push into holes of a muffin tin, then fill with the mixture. Sprinkle seeds on top and bake for 30-35mins until golden.

Check out Zoe’s fantastic photography over at zoerollings.com.