Chorizo Kale Muffins

Name: Chorizo Kale Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 8 oz Chorizo pork and beef cooked and drained; Great Value Chopped Kale frozen 12 oz bag blanched; 2 tbsp chopped Onions diced; 1 pepper Jalapeno Peppers diced; 3 medium Mushrooms diced; 1 Medium Tomatoes Roma diced; 1 cup Libbys 100% pure pumpkin canned; 5 serving 1 Egg- large fresh; 8 oz Pimento Cheese; 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT); 3 tbsp Heavy Whipping Cream; .25 cup Parmesan Cheese grated; 2 tbsp Now Psyllium Husk Powder; 0.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES); .25 tsp Pepper black; .25 tsp Garlic powder; .25 tsp Onion powder

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 12

Ingredients

8 oz Chorizo, pork and beef, cooked and drainedGreat Value Chopped Kale, frozen 12 oz bag, blanched2 tbsp chopped Onions, diced1 pepper Jalapeno Peppers, diced3 medium Mushrooms, diced1 Medium Tomatoes, Roma, diced1 cup Libbys 100% pure pumpkin, canned 5 serving 1 Egg- large, fresh 8 oz Pimento Cheese 2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 3 tbsp Heavy Whipping Cream .25 cup Parmesan Cheese, grated 2 tbsp Now Psyllium Husk Powder 0.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES) .25 tsp Pepper, black .25 tsp Garlic powder .25 tsp Onion powder

Directions

Blanch the kale, onion, jalape�o and mushroom. Remove from boiling water and put in colander to drain. Mix the pumpkin, eggs, and pimento cheese. Add remaining ingredients. Squeeze any remaining moisture out of kale mixture and add to batter. Line 24 muffin cups with liners and fill 3/4 of the way up. Bake at 20-25 minutes at 350 degrees until set.

Serving Size:�2 Muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 234.1
Total Fat: 17.5 g
Cholesterol: 129.1 mg
Sodium: 598.8 mg
Total Carbs: 6.0 g
Dietary Fiber: 2.9 g
Protein: 13.1 g

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