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Cheesy kale muffins recipe

Cheesy kale muffins recipe

30 ratings

These healthy, savoury muffins will make a great snack for the whole family. Plus they’re a delicious way to make the most of kale too. See method

  • Makes 12
  • 10 mins to prepare and 20 mins to cook, 15 mins to cool
  • 174 calories / serving
  • Healthy
  • Vegetarian


  • 160g kale, shredded
  • 10g fresh dill, roughly chopped
  • 10g fresh coriander, roughly chopped
  • 10g fresh mint leaves, roughly chopped
  • 350ml low-fat natural yogurt
  • 4 eggs
  • 300g self-raising flour
  • 1 tsp baking powder
  • ½ tsp fine salt
  • 30g grated pecorino
  • 80g grated 30% reduced-fat mature cheese
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    2g 12%
  • Sugars

    2g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 23.8g Protein 9.2g Fibre 0.8g


  1. Preheat the oven to gas 6, 220°C, fan 200°C and line a 12-hole muffin tin with paper cases. Boil the kale for 2 mins until wilted, then drain and set aside to cool completely.
  2. Put the cooled greens into a food processor with the herbs and yoghurt. Blitz until well combined, then stir in the eggs and set aside.
  3. Mix the flour, baking powder, salt, 20g pecorino and all the mature cheese in a mixing bowl. Make a well in the centre and pour in the kale mixture. Stir to just combine, then divide between the muffin cases. Scatter over the remaining pecorino and bake for 16-18 mins until lightly golden and a knife inserted into the centre comes out clean. Transfer to a wire rack to cool. The muffins will keep for 2 days in an airtight container.
See more Savoury baking recipes

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