It’s Not All Mary Poppins

Kale Cups

This one comes from Muffin Tin Mania. The originating recipe is here. I skipped the miso, as I rarely have it on hand, the sesame, as one of the tots is extremely allergic, and the nutmeg, because I reeeeally don’t like nutmeg.

1 bunch kale, stems removed, roughly chopped (8 – 10 cups)
1/2 cup ricotta or cottage cheese
1/2 cup grated cheddar
2 large eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon dried (or 1 Tablespoon fresh) thyme
1/4 teaspoon cayenne


Preheat oven to 400F.

Pulse kale in food processor till finely chopped.
Put in large bowl. Add other ingredients. Stir to combine.

Divide amongst a dozen greased medium-sized muffin cups.

Bake for 20 minutes.

They will fall apart when hot, so let them cool several minutes before removing. These can be eaten warm or cold. Great as finger food.

February 8, 2013 Posted by | food | , , | 4 Comments

Vegetable Muffins

Preheat oven to 375F.

3 – 4 cups of medium diced vegetables
(May include mushroom, zucchini, onion, peppers, eggplant, sundried tomatoes, corn, carrots, cauliflower, broccoli … If using onions and/or mushrooms, sautee till soft first. If using hard vegetables like carrot, either grate, or use cooked leftovers.)

1 clove garlic
1/4 cup chopped fresh basil
1/4 to 1/2 cup grated cheese

6 eggs
1/2 cup milk

1. Prep vegetables as needed, then mix all together in bowl.

2. Fill regular sized, greased muffin tin 2/3 full of vegetable mix.

3. Whisk eggs and milk together in small bowl or large measuring cup. Pour over vegetables.

4. Top with grated cheese.

Bake for ~25 minutes, till brown at edges. Will firm up as they cool, so best not eaten straight from the oven.

October 29, 2012 Posted by | food | , , , , | 6 Comments