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The Jazz Chef
Lemon-kale poppy-seed muffins
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Ingredients
Directions
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Preheat the oven to 170ºC.
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Blanch the kale for 1 minute in boiling water, drain and puree with the eggs until smooth.
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In the meantime, whisk the butter with the sugar. Add the kale mixture as fast as possible. Add the vanilla sugar, lemon zest and the juice of 1 lemon and beat lightly.
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Add the flour, poppy seeds and a pinch of salt and mix until smooth. Spoon the mixture into the cavity molds and bake in the oven for about 20 minutes.
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Meanwhile, mix the icing sugar with 3-4 tablespoons of lemon juice into a glaze. Remove the muffins from the oven and let them cool down a little.
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Pour the glaze over the muffins and let it harden.
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Nutrition
250Calories
Fat18% DV12g
Protein6% DV3g
Carbs11% DV32g
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