Double Chocolate Kale Muffins

Preheat the oven to 375°F and butter the cups of a 12-count muffin pan.

Clean the kale and chop it into small pieces. Put the kale in a steamer basket over boiling water and steam the kale for about five minutes or until it is wilted. Put the steamed kale into a food processor with a tablespoon of milk. Pulse until the kale is chopped into very small pieces.

Mix together the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt – in a large bowl.

In a separate bowl, whisk together buttermilk and the egg. Add the oil and vanilla.

Pour the wet ingredients into the dry ingredients. Stir to combine – just until the dry ingredients are incorporated. Add the chopped kale, chocolate chips, and walnuts and stir well.

Scoop about a third of a cup of batter into each cup of the muffin pan. Bake for 20-25 minutes at 375°F.