Sneaky Chef's Corn Muffins
These delicious corn muffins get added oomph from pureed vegetables -- but even your pickiest eater will be none the wiser. Make these healthy morsels for snacks, breakfast, or a great side at dinner.
Yield: 6 large muffins (or 12 mini-muffins)Ingredients
1/2 cup Flour Blend (3 tablespoons white flour, 3 tablespoons whole wheat flour, and 2 tablespoons wheat germ)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup brown sugar
1/4 cup canola oil
1/2 cup White Puree* (See the Sneaky Chef recipe)
1/2 cup fresh or frozen corn kernels, pureed
Optional toppings: 1/4 cup chocolate chips or 1/4 cup shredded low-fat cheese
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the Flour Blend, cornmeal, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, White Puree, and pureed corn. Fold the wet ingredients into the dry and mix until flour is just moistened (dont over-mix or the muffins will be dense).
- Scoop the batter into muffin tins, filling just over the top. If youre using mini muffin cups, scale back quantities to fit into the smaller sized cups. Top with a few chocolate chips, or sprinkle with shredded cheese, and bake for 22 to 24 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.