Blue Kale, Cheddar Cheese and Red Onion Savoury Muffins

So it's nearly the weekend and my first week back to work after some annual leave has been exhaustive.  I really thought it would be relatively quiet, but no - this, that and the other has kept me distracted rather than focusing on some priorities and deadlines.

I think this exhaustion is also due to the made weather.  I am not even a sweaty person, and even i have found myself feeling sweat run down my back without much motion. I was so glad of the storm, thunder and the rain last night, but it is still quiet muggy.

I am sharing these savoury Kale and Cheddar Cheese muffins made with Dazzling Blue Kale from the garden.  The kale in the garden has finally been discovered by the white cabbage butterfly, so I am looking for recipes to use it up before the pests demolish my lovely plants.

Honestly, these  Blue Kale and Cheddar Cheese savoury muffins were so good to eat.  

Of course we could not eat them all, so consumed them over a few day, giving them a 30 second burst in the microwave.

Blue Kale, Cheddar Cheese and Red Onion Savoury Muffins 

Makes 12

Ingredients
360g plain flour
2 1/2 teaspoons baking powder
1 teaspoon cayenne pepper
240g cheddar cheese, grated
250ml milk (or more depending on flour)
1 egg
100- 120g kale, stalks removed and shredded
1/2 red onion, peeled and sliced thinly
Method
Preheat oven to gas mark 4/180oc
Sift the flour, baking powder and cayenne pepper into a large bowl, then stir in the cheese. 
In measuring jug,  to the milk whisk in the egg. Then pour slowly into the four mixture until well combined.
Then stir in the kale and onion until well distributed.
Spoon the mixture as evenly as you can into paper cases and bake in preheated oven for 30 - 35 minutes or until golden. 
Test with a skewer before removing from the oven to make sure it comes out clean. 
Allow to cool for 15 minutes for serving.