Mini-Mac Muffins
Who doesn’t LOVE mac n’ cheese? This take on a kid-friendly staple is a guaranteed hit! You can have the ease and convenience of traditional mac n’ cheese without all the artificial ingredients and food dyes (in particular, yellow dye #5 which is linked to ADHD in children). This baked mac n’ cheese blends in puréed cauliflower for extra creaminess, ground chia seeds for an even greater boost in brain power and colourful veggies, including red peppers and zucchini. AND they are baked right in individual portions in muffin tins, making them an easy and portable lunch-box winner! Serve with raw veggie sticks and dip, such as hummus.
Makes: 6 Mini-Mac Muffins
Ingredients:
- 1 pkg Life Choices Whole Wheat Shells with Flax & White Cheddar
- ¾ cup greek yogurt
- ¾ cup pureed cauliflower (see recipe below)
- 1 tbsp extra virgin olive oil
- 2 tbsp ground chia seeds
- 2 tbsp milk
- 1 small sweet red pepper, diced
- ½ cup zucchini, grated
- 3 oz cheddar cheese, finely grated
Directions:
- Preheat oven to 375°F. Grease xx muffin cups; set aside.
- In saucepan of boiling water, cook Life Choices Whole Wheat Shells as per package instructions; drain and return to pot.
- Stir in cheese mix from package, along with yogurt and extra virgin olive oil.
- Stir in chia seeds and milk. Stir in cauliflower purée, red pepper and zucchini.
- Spoon into prepared muffin cups; sprinkle with cheese.
- Bake until set and cheese is bubbly, about 20 minutes. Let cool in pan on rack for 10 minutes.
- Wearing oven mitt to hold pan, run knife around muffins to loosen and lift out.
For cauliflower purée:
- Chop and steam 1 small head of cauliflower until tender
- Add cooked cauliflower to food processor or blender along with 2 tbsp each extra virgin olive oil
- Blend until pureed
Tip: This also makes a great substitute for mashed potato.
