In a large bowl sieve the flour, baking powder the add the oregano.
In a jug, whisk together the milk, eggs, rapeseed oil, tomato puree and garlic, then slowly whisk into the flour mixture until it forms a smooth batter. Then stir in the mozerella.
Chop each cherry tomato into quarters then fold them into the batter along with the kale.
Spoon the mixture in loaf tin greased with a little butter or oil.
Bake in the oven for 20-25 minutes until the muffins are golden on top and a skewer comes out clean.
Cool before serving with some veggie sticks for the perfect lunch.