Cheesy Cauliflower Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cheesy Cauliflower Muffins calories by ingredient
Introduction
Make in muffin tin Make in muffin tinNumber 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
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 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.