Post by Loupy on Mar 27, 2018 1:03:21 GMT -7
CAULIFLOWER MUFFINS
From: Kirbie @ kirbiecravings.com/2016/10/cheesy-cauliflower-muffins.html
These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great for an appetizer, snack, side dish or quick meal.
Prep time: 10 min
Cook time: 20-25 min
INGREDIENTS:
3 cups finely pulsed raw cauliflower florets
(cauliflower should be pulsed until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but please measure it out.)
2 large eggs
1/2 cup + 1/2 cup shredded cheddar cheese
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
DIRECTIONS:
Preheat oven to 375F.
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.
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.
Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full.
You should be able to fill 11 liners.
Sprinkle remaining cheese over muffins.
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.
*Liners can be bought here:
www.amazon.com/gp/product/B00J4U8QX0/ref=as_li_tl?
From: Kirbie @ kirbiecravings.com/2016/10/cheesy-cauliflower-muffins.html
These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great for an appetizer, snack, side dish or quick meal.
Prep time: 10 min
Cook time: 20-25 min
INGREDIENTS:
3 cups finely pulsed raw cauliflower florets
(cauliflower should be pulsed until they resemble coarse/large crumbs; 3 cups will be about 1/2 of a large head of cauliflower but please measure it out.)
2 large eggs
1/2 cup + 1/2 cup shredded cheddar cheese
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
DIRECTIONS:
Preheat oven to 375F.
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.
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.
Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full.
You should be able to fill 11 liners.
Sprinkle remaining cheese over muffins.
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.
*Liners can be bought here:
www.amazon.com/gp/product/B00J4U8QX0/ref=as_li_tl?
