I'm sure you've noticed by now that I'm a sweets person, which is why you mainly see recipes for baked goods here. Sure, I enjoy digging into a nice Tastykake as much as the next gal, but where's the fun in just ripping open a box? And wouldn't you rather have control over what's going into your food anyway?
With a little creativity in the kitchen, there's no reason you can't get a dose of veggies while you satisfy your sweet tooth.
Runblondie26's Cauliflower Chocolate Chip Muffins:
1 1/4 c all-purpose flour
3/4 c whole wheat flour
2/3 c sugar
1 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla extract
2 large eggs, lightly beaten
1/2 c skim milk
1/4 c melted butter (1/2 stick)
2 ripe bananas
~1 c chocolate chips
1 1/2 c steamed cauliflower (or frozen cauliflower that's been lightly thawed in the microwave, I've tried both with good results)
Preheat oven to 400 degrees. Coat your muffin pan with non-stick cooking spray.
Put the cauliflower and banana together in a food processor, and puree till smooth.
Transfer the puree to a mixing bowl and add in the rest of the wet ingredients.
Mix the dry ingredients in a separate bowl. Fold the wet ingredients into the dry ingredients. Do not overmix.
Then bring on the chocolate chips. Be as generous as you like. Lightly stir until combined.
Pour the batter into your muffin tins and bake for ~20 minutes.
WARNING: You will smell a hint of cauliflower when they come out of the oven
Keep the faith. Everything will be ok. Allow them to fully cool before serving. You will not taste or smell a hint of cauliflower once they've cooled.
Other tips: I've found this ratio of white to wheat flour produces the best texture. You can use all whole wheat but it will be a very heavy, dense muffin and they won't freeze as well.
Also, don't skimp on the 1/4 cup of butter by trying to substitute it with yogurt or applesauce. This small amount of fat makes the difference between a moist, tender muffin and a piece of rubber.
Your secret is safe inside.
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