Lemon-kale poppy-seed muffins

Preheat the oven to 170ºC.

Blanch the kale for 1 minute in boiling water, drain and puree with the eggs until smooth.

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.

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.

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.

Pour the glaze over the muffins and let it harden.