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    You are in: Home / Recipes / Corn Muffins - the Sneaky Chef Way. Recipe
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    Corn Muffins - the Sneaky Chef Way.

    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    15 mins

    24 mins

    zoe,owen,andliams mommy's Note:

    A great after school snack or side dish, possibilities are endless. Recipe courtesy of The Sneaky Chef: www.TheSneakyChef.com

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    Ingredients:

    Servings:

    Units: US | Metric

    flour blend

    Optional toppings

    • 1/4 cup chocolate chips (optional) or 1/4 cup shredded low-fat cheese (optional)

    white puree (use 1/2 cup)

    Directions:

    1. 1
      Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
    2. 2
      While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
    3. 3
      Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.
    4. 4
      Preheat oven to 350 degrees and line a muffin tin with paper liners.
    5. 5
      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 (don’t over-mix or the muffins will be dense).
    6. 6
      Scoop the batter into muffin tins, filling just over the top. If you’re 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.

    Ratings & Reviews:

    • on October 14, 2008

      55

      Excellant idea!! and healthy, too.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Muffins - the Sneaky Chef Way.

    Serving Size: 1 (148 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.4
     
    Calories from Fat 105
    43%
    Total Fat 11.7 g
    18%
    Saturated Fat 1.3 g
    6%
    Cholesterol 70.5 mg
    23%
    Sodium 466.3 mg
    19%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 3.2 g
    12%
    Sugars 10.8 g
    43%
    Protein 5.8 g
    11%

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