Happy St Patrick’s Day!

It was a chilly, grey and foggy day here in Chicago, quite reminiscent of a stereotypical Irish morning. As I walked the girls in to school I sweartogod I heard bagpipes in the distance. Pretty sure they came from a neighboring school’s St Paddy’s Day assembly, but it sure added to the mystical feeling of the day!

Ben, the twins and I had a busy afternoon, so this morning while the girls napped Ben and I whipped up a quick snack for later when the big kids came home from school. In the spirit of the holiday – and thanks to inspiration from my domestic goddess friend Paige who is always so seasonal  – we made green muffins. Loaded with fruit and vegetables, and sweetened with a touch of sugar and a handful of dates, these muffins taste nothing like Ireland but please even the pickiest palates. The twins shared one for lunch, and Vivian polished off three before day’s end.

Green (Kale) Banana Muffins

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

6 oz kale

3/4 cup whole milk

3 bananas, preferably brown and smooshy

8 dates

5 tablespoons butter, melted

Heat oven to 350 degrees.

In a large bowl, whisk flour, sugar, baking power, baking soda, salt and cinnamon. Set aside.

Pour milk and kale in a blender. Mix well. Add banana and dates and blend until totally smooth. With blender running on low, pour in melted butter.

Stir wet ingredients into bowl of dry ingredients. Mix well.

Pour batter into muffin tin lined with paper wrappers. Bake for 15-20 minutes.

Serve warm with a curl of Irish butter and tea.