Makes 12-16 Muffins
Ingredients:
- 3 cups dark leafy greens i.e. malabar spinach, callaloo, beet greens, swiss chard, chopped into small bite-size pieces
- 1.5 cups purslane, stem and leaves, diced
- 1.5 cups apple, diced
- 2 cups all-purpose flour (gluten-free option: 1 cup almond, 1 cup cassava)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 Tbsp butter, melted
- 1 1/4 cups buttermilk (alternative: almost 1 1/4 cup alternative milk with 1 1/4 Tbsp lemon juice)
- 3 large eggs
- 1 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup minced chives (optional)
- 1/8 cup fresh thyme (optional)
Directions:
- Mix flour, baking powder, baking soda, salt and pepper together in a large bowl.
- After the melted butter has cooled to room temperature, add buttermilk and eggs. Whisk together.
- Heat oven to 375F.
- Combine wet and dry mixtures together. Fold in greens, purslane, apples, shredded cheese and thyme.
- Line muffin pan with liners and add muffin mixture. Sprinkle chives on top.
- Bake for 20-25 minutes until tops of lightly browned and toothpick comes out clean.