Muffins - Cauliflower and Cheese by
CatDunn1206
Source: https://kirbiecravings.com/cheesy-cauliflower-muffins/
Preparation time: 10 minutes
Cooking time: 23 minutes
Total time: 35 minutes
These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great as an appetizer, snack, side dish or a quick meal.
NOTES:
I like to use my food processor to finely chop the cauliflower. Place the florets in the processor and pulse a few times until they break down into large crumbs.
Ingredients
3 cups finely chopped raw cauliflower florets (approximately 1/2 a head of cauliflower)
2 large eggs
1 cup shredded cheddar cheese, divided
1/4 cup almond flour
1/2 tsp baking powder
1/2 tsp dry Italian seasoning herb blend
1/4 tsp onion powder
1/4 tsp garlic powder
3 cup
s finely chopped raw cauliflower florets (approximately 1/2 a head of cauliflower)
2
large eggs
1 cup
shredded cheddar cheese, divided
1/4 cup
almond flour
1/2 tsp
baking powder
1/2 tsp
dry Italian seasoning herb blend
1/4 tsp
onion powder
1/4 tsp
garlic powder
Instructions
1. Preheat oven to 190C. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.
2. Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.
3. Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.
4. Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.
Servings: 11
Serving Size: 1 muffin
Nutrition Information (per serving):
Calories |
77 |
Fat |
5.6 g |
Saturated Fat |
2.4 g |
Cholesterol |
44 mg |
Sodium |
89.1 mg |
Carbohydrates |
2.6 |
Fiber |
0.9 g |
Sugars |
0.7 g |
Protein |
4.6 g |