Kale Muffins

Blanch the kale for 2 mins in boiling salted water. Drain and allow to cool, then squeeze out any excess moisture. Roughly chop the kale. Place the chopped kale, spring onions, eggs and parsley in a blender and blitz briefly until all the ingredients are combined but not liquefied. Do not blend too fast or you will add too much air. Add the rice flour and seasoning to the blender and blend again briefly to combine . Grease large muffin tins with olive oil. Fill each muffin well about 2/3 full. Bake in a preheated oven at 150°C for 20-30 mins. Once baked, carefully remove from the tin and allow to cool on a wire rack to room temperature.