Corn Muffins the Sneaky Chef Way
Transform your classic corn muffins into a wholesome, family-friendly treat with "Corn Muffins the Sneaky Chef Way." These golden muffins boast a tender crumb and subtle sweetness, but the real magic lies in the addition of Sneaky Chef Orange Puree—a nutritious blend of carrots and sweet potatoes seamlessly incorporated into the batter. Perfect for picky eaters, this recipe sneaks vegetables into your favorite comfort food without compromising flavor. Ready in just 30 minutes, these muffins are ideal for breakfast, snack time, or as a side for hearty soups and stews. Plus, they freeze beautifully, making them a convenient make-ahead option. Whip up a batch today and enjoy a secretly healthy twist on a classic!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 0.75 cups Yellow cornmeal
- 0.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Sugar
- 1 large Eggs
- 0.75 cups Milk
- 4 tablespoons Butter, melted
- 0.5 cups Sneaky Chef Orange Puree (carrot and sweet potato blend)
Instructions
Preheat your oven to 400°F (205°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate medium bowl, whisk the egg until beaten. Add the milk, melted butter, and Sneaky Chef Orange Puree, and whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Evenly divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 15-16 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can also be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
