Carb-conscious kale-and-chorizo muffins

Carb-conscious kale-and-chorizo muffins

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  • 8 leaves kale, stems removed
  • 450 g ricotta
  • 110 g chorizo
  • 8 free-range eggs, beaten
  • 2 T buttermilk
  • 100 g mature Cheddar, grated
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.

Top with chunks of ricotta and divide the chorizo evenly between the moulds.

Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 20 minutes or until puffed up and golden brown.

Serve immediately.

Cook's note: I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!

Browse more muffin recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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