Corn (and Veggie) Muffins

Okay, sticking with the theme of sneaky chef today! Here's their recipe for "Complete Corn Muffins". I modified it slightly, since my puree was a bit different than called for. I took their tip and added a few chocolate chips on top (which the boys placed on themselves) as a luring method to get my boys to eat these! It worked and they were gobbled up. Big D can expect these as his snack at school tomorrow! Enjoy!

Corn (and Veggie) Muffins

• 1/2 cup Flour Blend (see previous recipe OR use 1/4 cup each AP flour and whole wheat flour)
• 1/2 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/4 cup brown sugar
• 1/4 cup canola oil
• 1 cup sneaky puree (see recipe from Sept 7th)
• optional toppings - chocolate chips, shredded cheese, etc

1. Preheat oven to 350 degrees. Line or grease muffin tin (I used a mini muffin tin).
2. In a large bowl, whisk together flour blend, cornmeal, baking powder and soda, and salt. In another bowl, whisk together eggs, sugar, oil and puree until well combined.
3. Fold the wet ingredients into the dry and mix just until flour is moistened.
4. Scoop batter into muffin cups until just about full. Top with chocolate chips or cheese (or nothing). Bake big muffins for 22-24 minutes, mini muffins for 8-10 minutes, or until a toothpick inserted in centre comes out clean.
5. Let cool, serve and ENJOY!