1 cup Cut 'N Clean Greens Kale, finely chopped
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup brown sugar
4 tablespoons butter, softened
1/2 cup plain or vanilla Greek yogurt
1 teaspoon vanilla
1 cup shredded carrots
1/2 cup golden raisins
Zest of 1 orange
Heat oven to 400F degrees. Spray a muffin tin with cooking spray and set aside.
In a large bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger. Mix well and set aside.
Using an electric mixer, in a medium mixing bowl cream the brown sugar and butter. Add in the Greek yogurt and mix well. Stir in the egg and vanilla.
Pour the yogurt mixture into the flour mixture and mix well. The mixture will be dry and crumbly. Stir in the carrots, kale, raisins and orange zest. Mix until just combined.
Spoon the mixture evenly into the muffin tins, filling each cup two-thirds of the way full.
Bake for 15-18 minutes or until the tops are turning gold and a toothpick inserted into the muffin comes out clean.
Remove from oven and let cool for 5 minutes before removing the muffins from the tin and cooling completely on a wire rack.
Store in an airtight container for up to 5 days.
Recipe and photo by Heather King, Hezzi-D's Books and Cooks