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For use with any CanCooker

Kale, Corn and Jalapeno Muffins

Kale, Corn and Jalapeno Muffins

Prep Time - 10 minutes
Cook Time - 20 minutes


  • 1 ½ cups Steamed Kale
  • 1 stick Unsalted Butter Melted
  • 1 cup All-Purpose Flour
  • 1 cup Fine-Ground Cornmeal
  • 2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 cup Milk
  • 2 large Eggs Room Temperature
  • 2 tbsp Honey
  • 2 Jalapeno Peppers Chopped
  • 1 cup Corn Kernels


  • Combine dry ingredients (flour, cornmeal, baking powder, and salt) in a mixing bowl. Combine wet ingredients (butter, milk, eggs, and honey) in another mixing bowl. Mix dry ingredients into wet ingredients. Fold the kale, jalapeno, and corn into batter.
    Grease miniature loaf pans and fill pans 2/3 full with batter. 
    Place 2-piece rack in the bottom of the CanCooker and add water to the top of the rack.   Put the loaf pans on the rack and latch lid. Steam on low to medium-low heat for 20 minutes.   
    Remove the CanCooker from heat and let stand for 5 minutes. Remove loaf pans and let cool.
    Serve warm with butter and honey.


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