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Ingredients
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Collard Green Spread
Corn Muffins
Method
Collard Green Spread
- 1
Prepare the Collard Greens
Wash the collard greens thoroughly under cold water. Remove the tough stems and chop the leaves into small pieces.
- 2
- 3
Blend the Spread
Transfer the cooked collard greens to a food processor. Add cream cheese, lemon juice, salt, black pepper, crushed red pepper flakes, and Parmesan cheese. Blend until smooth and creamy.
- 4
Chill
Transfer the collard green spread to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the flavors to meld.
Corn Muffins
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.
- 6
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir well to combine.
- 7
- 8
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.
- 9
Fill Muffin Tins
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- 10
Bake
Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 11
Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with the collard green spread.