Miso Muffins with Kale, Carrot and Courgette

Lunch, Savoury Chocolate | 25th September 2014 | By

If you haven’t heard of the baking challenge Alpha Bakes, you may have had less of a headache than I did this month. A random letter is generated each month and we have to find something to bake where a main ingredient or name begins with that letter. When it happens to be C there is no problem for me – everything I bake has chocolate in it, but when it’s something a little more obscure such as Z, it becomes  difficult. This month’s letter is K. Although kiwi fruit came to mind initially and when I looked in my recipe books I found a few obscurely named recipes beginning with K, I ended up going with kale. Despite the pigeons, kale is one of the few crops we’ve managed to grow this year and having initially dismissed this as an ingredient, I decided I really wanted to use some in a bake. Once I’d decided that, it was easy. I resorted to my trusty savoury brunch muffin recipe and adapted it to suit.

It just so happens (and in a timely manner for #OrganicSeptember), that I was sent a jar of Yutaka organic classic miso paste to try out. Miso is no stranger in this household and we have been using it for more years than I care to remember. We make miso soup, use it instead of stock in our other soups and sometimes just drink it with hot water in a mug. It’s meant to be incredibly good for you. However, other than soup, I’ve not been very adventurous with it. So why not try it out in muffins I thought? As soon as the idea crossed my mind, I knew it was a good one and I was right. The umami flavour it gave to the muffins was perfect. Miso has this uncanny ability to bring out the flavours of other ingredients and that’s exactly what it did here.

For those not in the know, miso originates from Japan and is a paste made from fermented soy beans and grains. It’s full of umami flavours and is a fabulous ingredient for all, but especially vegetarians and vegans. It’s quite salty so a little goes a long way. We always buy an unpasturised version so we get a dose of the beneficial enzymes which are destroyed by the pasturisation process. We add it to soup after it has been taken off the heat and has stopped bubbling. This jar of Yutaka organic miso paste has no information regarding pasteurisation, so I have to assume it has been treated. As I was baking with it, this didn’t really matter. The strap line on the jar reading “good food made Japan-easy” made me laugh.  It is available via Sainsbury’s and costs £2.99.

With the miso, I really didn’t need to add any cheese. But I had some goat’s cheese in the fridge which was crying out to be used, so I sliced that on top to give a nice crusty surface and it did make for an extra level of yumminess. I probably didn’t need to add the cocoa either, but these just wouldn’t be my signature brunch muffins without it.

Miso Muffins with Kale, Carrot and Courgette
Yields 12
Ideal for breakfast, brunch or lunch boxes these savoury muffins are very tasty and packed full of goodness. They are also simple to make.
Write a review
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 300g flour (half wholemeal spelt, half white)
  2. 2 tsp baking powder
  3. ¼ tsp bicarbonate of soda
  4. 1 tbsp cocoa powder
  5. 4 kale leaves – finely chopped
  6. 1 medium carrot – grated
  7. 1 medium courgette – grated
  8. 1 clove garlic – finely chopped
  9. 2 eggs – large (I used duck eggs)
  10. 100ml olive oil
  11. 100ml yogurt
  12. 80ml milk
  13. 1 rounded tsp miso
  14. 100g goat’s cheese
  1. Mix the miso with a little of the yogurt, then mix in the rest along with the oil and milk.
  2. Sieve the dry ingredients into a bowl and stir in the kale, carrot, courgette and garlic. Make a well in the centre.
  3. Break in the eggs and stir from the middle outwards, gradually adding in the yogurt and miso mixture until everything is just incorporated.
  4. Divide the mixture between 12 large silicone muffin moulds.
  5. Cut the cheese first into 12 and then each piece into three or four. Lay these pieces on top of the muffins.
  6. Bake at 180℃ for 30 to 35 minutes when the muffins should be well risen and the cheese golden. Remove from the oven and turn out onto a wire rack to cool.
Tin and Thyme https://tinandthyme.uk/

K is for Kale for Alpha Bakes over at The More Than Occasional Baker and Caroline Makes.


No Waste Food Challenge badgeDue to the goats cheese nearly running out of the fridge, I am entering these into the No Food Waste challenge over at Chef Mireille’s East West Realm. This is a monthly event coordinated by Elizabeth’s Kitchen Diary.


Extra Veg LogoElizabeth’s Kitchen Diary is also hosting Extra Veg this month on behalf of Fuss Free Flavour and Utterly Scrummy Food for Families. Stuffed full of veg, these muffins are a great way of getting extra veg into the diet.

In addition to the cheese that needed using up, the kale, carrot, courgette and garlic used were all grown by us, making them even tastier as well as suitable for Credit Crunch Munch. Hosted by Fab Food 4 All and Fuss Free Flavours, you’ll find it this month over at Maison Cupcake.



  1. Leave a Reply

    belleau kitchen
    26th September 2014

    Am SO intrigued by these C. I want to hate them but I know I’d love them. You’re such a gastronomic rebel!

  2. Leave a Reply

    Laura Denman
    26th September 2014

    Very interesting Choclette. Just like a savoury chocolate carrot cake muffin so I’m in!

  3. Leave a Reply

    Angie Schneider
    26th September 2014

    This is such an interesting and creative combo of flavours. These muffins look wonderfully delicious, Choclette.

  4. Leave a Reply

    The Spicy Pear
    26th September 2014

    I love miso and would never have though to add it to muffins. Do I dare try? Looks deliciously healthy

  5. Leave a Reply

    Kate Glutenfreealchemist
    26th September 2014

    I’ve been making lots of savoury muffins lately. They make such a change to bread. Bet these would be great cut in half, toasted and slathered with butter!!

    • Leave a Reply

      Choclette Blogger
      27th September 2014

      I only wish I’d read your comment before finishing the last one Kate – I so want one toasted and slathered in butter now.

  6. Leave a Reply

    Melissa Zia
    27th September 2014

    these look and sound yummy! I have never made savory muffins before but might just give these a go 😀

  7. Leave a Reply

    Laura Huggins
    27th September 2014

    Wow these look so yummy! You would have never thought they would be healthy for you!

    Laura x x x

    • Leave a Reply

      Choclette Blogger
      27th September 2014

      Sadly sugar is the biggest culprit Laura and at least these don’t have sugar in them and do have veg and a few other good things.

  8. Leave a Reply

    Nazima Pathan
    28th September 2014

    clever idea Choclette.Love savoury muffins and this is a perfect side with some soup

  9. Leave a Reply

    29th September 2014

    What a fascinating combination of ingredients! Intriguing! Thank you for sharing with #ExtraVeg

  10. Leave a Reply

    29th September 2014

    These sound delicious, I’d have miso in every meal given half a chance! I’ve just discovered a brilliant asian supermarket in Lincoln that sells it cheaply too – it’s one of those ingredients I have a hard time justifying when all I could find locally was the itsu brand – about £4 for three teeny tiny sachets!

    • Leave a Reply

      Choclette Blogger
      30th September 2014

      Glad you’ve managed to find a reasonable source Rosemary. We’d find it very hard to live without miso and tend to buy a large kilo tub whenever we come across one to ensure we don’t run out.

  11. Leave a Reply

    Baking Addict
    29th September 2014

    Oooh what a delicious unique recipe! I love the flavour combinations and am intrigued about using miso paste in a muffin – I really must try it. Thanks for entering AlphaBakes

  12. Leave a Reply

    Sarah Trivuncic
    1st October 2014

    Never come across miso in a muffin but I bet it tastes wonderful. I always prefer savoury muffins to sweet ones anyway.
    Thanks for submitting to Credit Crunch Munch, your entry has now been featured in this month’s round up.

  13. Leave a Reply

    Johanna GGG
    2nd October 2014

    love your savoury muffins – and miso in muffins is lovely – I think I have made some pumpkin muffins with miso but would need to double check – kale and carrot and courgette sounds like going a long way towards getting your vegies for the day

    • Leave a Reply

      Choclette Blogger
      4th October 2014

      Well I should have guessed you’d be there before me Johanna and with pumpkin thrown into the mix, I bet those muffins were scrumptious.

  14. Leave a Reply

    19th October 2014

    Thanks for linking up with the No Waste Food Challenge too – just catching up on commenting now!

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