Veggie Dog Corn Muffins
posted by Veggie Patch
We’ve added some extra veggies to make it even more nutritious. Don’t worry, the kids won’t notice.
Ingredients:
8 Veggie Patch Veggie Dogs, chopped into small pieces
1 large egg
1⁄2 cup cauliflower florets
1⁄2 cup yellow cornmeal
1/2 of one medium zucchini, peeled and coarsely chopped
1⁄2 cup grated low-fat cheddar cheese
1⁄2 cup all-purpose flour or whole grain pastry flour
6 tablespoons low-fat milk
2 tablespoons canola oil
2 tablespoons sugar
1 tablespoon of water, if necessary
2 teaspoons baking powder
1/4 teaspoon of fresh lemon juice
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
Instructions:
Preheat oven to 375 degrees and line a muffin tin with paper liners.
Place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain. Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to make a smooth puree, but the less water, the better.
In a large mixing bowl, whisk together pureed cauliflower and zucchini mixture, eggs, oil, sugar, and milk. In another mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda. Add the cheese and chopped veggie dogs. Fold the wet ingredients into the dry and mix until flour is just moistened.
Scoop the batter into muffin tins, filling just to the top. Bake for 20 to 22 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.