Lemon Kale Muffins

2 cups packed raw kale leaves; woody stalks saved for stock
¼ cup unsalted butter, softened
¼ c olive oil
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 lemon zest and juice
1 ½ cups plain (all purpose) flour
1 teaspoon baking powder
½ teaspoon salt

Preheat oven to 325. Line a muffin pan with paper cup liners or grease a muffin pan.
Tear the kale leaves into bite-sized pieces Boil a pan of water and add the kale leaves for 2-3 they should be tender, remove to shock in cold water, drain well and puree. The kale will be a bit stringy. Set aside.
In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Beat in the eggs. Mix in the kale, vanilla, lemon zest and lemon juice.
In a second bowl, sift together the flour, baking powder, and salt and add to liquid mixture. Stir to gently to combine. Do not overmix. Fill the muffin cups ¾ full and bake for 15-20 minutes. A cake tester or skewer inserted should come out clean. Allow the muffins to set in the tins for 10 minutes. Cool completely on a wire rack.

Adapted from: veggiedesserts.com

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