About
These savory muffins can be your breakfast, snack, or side dish to a main meal! Fresh cauliflower is baked into these muffins for a super tender texture that is more pillowy than any corn bread or biscuit you may have had before. You’ll want to keep these muffins in your rotation.
Ingredients
- 10 ounce cauliflower, raw
- ¼ teaspoon salt
- 1 tablespoon, chopped green onions
- ⅛ teaspoon garlic powder
- ⅛ teaspoon thyme, dried
- ⅓ cup almond flour
- ¼ teaspoon baking powder
- 1 cup, shredded cheddar cheese
- 2 large raw egg
- ½ cup heavy cream
Instructions
- Preheat an oven to 350 degrees. In a food processor, pulse raw cauliflower florets until you have very fine cauliflower rice. Transfer this to a large mixing bowl.
- Stir into the cauliflower the salt, green onion, garlic, thyme, almond flour, baking powder, and shredded cheddar.
- FInally, stir in the eggs and heavy cream. Line six muffin tins with muffin liners and fill each one completely to the top with muffin batter. Tap the muffin tray gently to settle the muffins.
- Bake the tray for 37-40 minutes and until the tops are a golden brown. Let the muffins cool before eating, as the centers are very tender. Enjoy!
Nutrition Facts
- Servings: 6
- Calories: 217.5kcal/910.2kJ (per serving)
- Fat: 18.5g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 9.2g (per serving)
