Kale Muffins with Kamut and Spelt

Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.

Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.

Kamut Kale Muffins

adapted from Eat Smarter

150 g Fresh kale
Sea salt
100 g Wholegrain kamut, ground into flour
125 g Refined spelt flour
2 tsp Baking powder
2 Eggs
220 g 0,1% Plain yogurt
80 ml Sunflower oil
1 tbsp Black sesame seeds, optional

Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool.