Prep 10 mins
Cook 30 mins
Bubbling cheesy goodness for the kids, wheat germ, carrots, and sweet potatoes for their bodies. This is adapted from the book "the sneaky chef" filled with all kinds of ideas on adding vegetables, fruits, and fiber into the diet of children and other picky eaters. If you end up baking often, it would pay to make a batch of the white flour, whole wheat flour, and wheat germ for faster baking. This uses Orange Puree, a blend of cooked carrots and sweet potatoes. If you are short on time, you can use jarred baby food instead. The texture of the puree is essential in hiding the texture of the vegetables in these muffins. Feel free to use low fat cheddar cheese in this recipe.
- 78.07 ml white flour
- 78.07 ml whole wheat flour
- 78.07 ml wheat germ
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml sea salt or 2.46 ml kosher salt
- 59.14 ml grated parmesan cheese
- 177.44 ml grated cheddar cheese
- 2 large eggs
- 44.37 ml brown sugar
- 59.14 ml canola oil
- 59.14 ml grated cheddar cheese
use 3/4 cup orange puree (recipe 256341)
- pureed carrot, and
- sweet potato
- Preheat oven to 350 and prepare your muffin tins (spray or liners).
- In a mixing bowl, whisk together the white flour, whole wheat flour, wheat germ, baking powder, baking soda, and salt.
- add Parmesean and 3/4 cup of the cheddar cheese and set aside.
- In another bowl, combine egg and sugar, then whisk in the oil and Orange Puree (carrots and sweet potatoes).
- Fold the wet ingredients into the dry and mix until flour is just moistened. As with all muffins, don't over mix or your muffins will be tough and over-dense.
- Scoop the batter into muffin tins, filling just over the top. Sprinkle the tops evenly with the remaining 1/4 cup of cheese and bake for 25 to 30 minutes, until the tops are golden brown and a toothpick comes out clean.
- Ideally, serve muffins warm.