Easy Cheesy Cauliflower Muffins
A delicious and low-carb snack packed with flavor, these muffins blend savory cauliflower, rich cheeses, and vibrant veggies.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Vegetables
- 3 cups finely chopped cauliflower (cauliflower rice) (about 300g)
- 1 medium shallot, finely chopped
- 1 small carrot, coarsely grated
- 1/2 large bell pepper, finely chopped
Batter Ingredients
- 2 large eggs, lightly beaten
- 1 tsp Italian herb seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/3 cup grated parmesan cheese (about 35g)
- 1/2 cup bread crumbs or almond flour (about 50g)
- 1/2 cup shredded mozzarella (about 60g)
- 1/2 cup shredded sharp cheddar (about 60g)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly spray your muffin tray with cooking oil to prevent sticking.
- In a large bowl, combine the riced cauliflower, chopped shallot, grated carrot, and chopped bell pepper. Add the lightly beaten eggs and stir well to combine.
- Mix in the seasonings: Italian herb seasoning, paprika, garlic powder, and salt.
- Add the grated parmesan cheese and breadcrumbs (or almond flour) to the bowl. Mix everything together until it’s well combined.
- Gently fold in the shredded mozzarella and sharp cheddar cheese until they are evenly distributed in the mixture.
Baking
- Use a spoon to scoop out about 3 to 4 tablespoons of the mixture into each slot of the muffin tray. Press down on each one to ensure they hold together.
- Bake for 25 minutes, or until the tops are golden brown and slightly crispy.
- Once done, allow the muffins to set in the pan for 10 minutes before transferring them to a wire rack to cool.
Notes
These muffins can be served warm or cooled. They're versatile for snacks, appetizers, or as a side dish. Customize by swapping vegetables or using different cheeses as desired. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.