Sneaky Chef Mac and Cheese Muffins Recipe

Makes 8 Muffins

Ingredients:

4 large eggs 1 cup Orange Puree (see recipe below) 2 cups low-fat shredded cheese 2 cups cooked macaroni (ideally whole-grain blend) Salt and pepper, to taste

Directions:

1. Preheat oven to 350°F and line a muffin tin with paper liners. Lightly spray liners with oil.

2. In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the eight muffin cups. Top each with 1 Tbs. of cheese and bake for 20-22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper.

Sneaky Chef Orange Puree

Ingredients:

1 medium sweet potato or yam, peeled and chopped 3 medium to large carrots, peeled and sliced into chunks 2 to 3 Tbs. water

Directions:

1. Boil or steam carrots and sweet potatoes for approximately 20 minutes, until carrots are very tender.

2. Drain and place in food processor with 2-3 Tbs. of water. Puree on high until smooth—no pieces of vegetables showing. Puree keeps for 3 days in refrigerator or 3 months in freezer.

Missy Chase Lapine, a Westchester County mother of two, is the author of The Sneaky Chef cookbook series.

 

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