Cauliflower rice muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
One large head of cauliflower - ricedRed onion - 1/4 cupGreen spring onion - 1/4 cupMozarella cheese - 1/2 cup (any cheese)Celery - 2 tbspButter 1 pat - meltedTwo large eggs beaten until frothyCoconut flour - 1/4 cupNatural full fat greek yoghurt 100 grams (ish)Baking powder - 1/2 teaspoonCelery/Garlic salt to tasteBlack pepper or chilli flakes?Any other herbs that you like
Wash the cauliflower, you can rice the whole head including the stalks if it is a nice fresh cauli. Just trim off the harder stalks. After washing, shake the water out and dry the cauli as much as possible. Use big clean tea towels to do this.
Chop up the cauliflower into bits to be fed into the food blender. Chop up the celery, red onion, green onion and any other fresh herbs you like.
Blend all of this in batches so you get consistency in the ricing. Whiz it until it is very fine and looks like short grained rice. Put all the fresh riced vege in a big bowl. Add in the cheese, yoghurt, melted butter, salts to taste and stir it all in well. At this stage you could add in cooked bacon bits or similar.
In a separate bowl beat two large eggs until a bit frothy. Stir in the baking powder and the coconut flour into the beaten eggs.
Add this egg mix to the rice and stir in well.
Grease muffin tins with butter. Divide the mixture evenly - into about 12 or so balls and plop the mix into the muffin tins. You could add a sprinkle of tasty cheese on top if you like.
Fan bake in a pre-heated oven at about 180-200 degrees celcius for about 30-35 minutes. Keep your eye on them and watch for them to brown up.
Remove from oven and let them cool for about 10 minutes.
Serving Size: Makes 12 -14 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SUGARSKIRT.
Chop up the cauliflower into bits to be fed into the food blender. Chop up the celery, red onion, green onion and any other fresh herbs you like.
Blend all of this in batches so you get consistency in the ricing. Whiz it until it is very fine and looks like short grained rice. Put all the fresh riced vege in a big bowl. Add in the cheese, yoghurt, melted butter, salts to taste and stir it all in well. At this stage you could add in cooked bacon bits or similar.
In a separate bowl beat two large eggs until a bit frothy. Stir in the baking powder and the coconut flour into the beaten eggs.
Add this egg mix to the rice and stir in well.
Grease muffin tins with butter. Divide the mixture evenly - into about 12 or so balls and plop the mix into the muffin tins. You could add a sprinkle of tasty cheese on top if you like.
Fan bake in a pre-heated oven at about 180-200 degrees celcius for about 30-35 minutes. Keep your eye on them and watch for them to brown up.
Remove from oven and let them cool for about 10 minutes.
Serving Size: Makes 12 -14 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SUGARSKIRT.
Nutritional Info Amount Per Serving
- Calories: 80.2
- Total Fat: 4.1 g
- Cholesterol: 48.8 mg
- Sodium: 91.9 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 4.2 g
- Protein: 5.0 g
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