Cheesy Cauliflower Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cup green giant cauliflower rice 2 large Egg, fresh, whole, raw 1 cup Kraft 2% Shredded Cheddar Cheese 0.25 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) .5 tsp Baking Powder .5 tsp Oregano, ground .5 tsp Onion powder .5 tsp Garlic powder
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 scoop, scoop batter into muffin cups, about 2/3 full. You should be able to fill 12 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.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CSTEP55.
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 scoop, scoop batter into muffin cups, about 2/3 full. You should be able to fill 12 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.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CSTEP55.
Nutritional Info Amount Per Serving
- Calories: 58.0
- Total Fat: 4.0 g
- Cholesterol: 37.7 mg
- Sodium: 113.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.8 g
- Protein: 4.4 g
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