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Gluten-, Dairy- and Sugar-Free Recipes - Kale and Herb Cornbread Muffins Recipe

Dairy- and gluten-free




  • 250ml non-dairy milk (of choice)
  • 1tbsp apple cider vinegar
  • 125g plain gluten-free flour
  • 150g cornmeal or polenta
  • 1/2tsp bicarbonate of soda
  • 2tsp baking powder
  • 1tsp sea salt
  • 60ml vegetable oil
  • 30g torn kale leaves
  • 2tbsp fresh basil
  • 2tbsp fresh chives
  • 1 small chilli (optional)


1. Preheat the oven to 180°C/350°F. Grease the holes of a muffin tin.

2. Mix the milk and vinegar together in a small bowl and set aside to curdle.

3. Meanwhile, mix together the flour, cornmeal or polenta, bicarbonate of soda, baking powder and salt in a bowl. Whisk the oil into the milk and then add to the dry ingredients, mixing well to blend.

4. Finely chop the kale, basil, chives and chilli, if using, and gently fold into the batter.

5. Scoop the mixture into the muffin tin and bake for about 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Recipe courtesy of Greens 24/7 by Jessica Nadel, with photography by Jackie Sobon. Published by Apple Press


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