Makes 16 Medium or 12 extra large Muffins

Ingredients

1 ½ cups Cookin’ Greens Chopped Kale             
½ cup vegetable oil
½ cup honey
1 egg, slightly beaten
½ cup milk
2 tsp vanilla
½ cup carrots, shredded
1 mashed banana
½ cup wheat-germ
½ cup whole-wheat flour
½ cup white flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup dried cranberries
½ cup semi sweet chocolate chips
8-10 dried apricots slivered
1 tbsp unsalted butter
2 tbsp quick cook rolled oats
2 tbsp brown sugar
½ tsp cinnamon

Method:

Preheat oven to 350’F.  Prepare muffin tin with paper cups.

Steam the kale until tender. Transfer to a blender or food processor and process with 1-2 tbsp of water until the kale has been chopped up fairly well.

In a large bowl, beat together oil, honey, egg, milk and vanilla. Add the carrots, banana and the kale puree, and stir until well mixed.

In a separate smaller bowl, mix flours, wheat-germ, nutmeg, baking powder, baking soda, salt, dried cranberries, slivered apricots and chocolate chunks.

Stir the dry ingredients into the wet mixture until just moistened. Pour into greased or paper lined muffin tins.

In a food processor, combine butter, rolled oats, brown sugar and cinnamon to create crumble topping. Place a teaspoon of topping on each muffin. Bake for 18-22 minutes until a
toothpick inserted comes out clean.