Kale, Corn, and Jalapeno Muffins

marthastewart.com

Tatia Veltkamp

1 bunch kale, cleaned and torn into 2-inch pieces

1 stick unsalted butter, melted, plus more for brushing (optional)

1 cup unbleached all-purpose flour

1 cup fine cornmeal

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup milk

2 large eggs, room temperature

2 tablespoons honey

1 jalapeno, seeded and finely diced

1 cup fresh or thawed frozen corn kernels

Directions at marthastewart.com

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