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jalapeño cheese cauliflower muffins

jeannekc avatar
Recipe by
Jeanne Collins
@jeannekc
Santa Clara, CA

Delicious gluten-free, low carb muffin. Tasty for a snack, breakfast or as a side dish for soups or salads or grilled meat.

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yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For jalapeño cheese cauliflower muffins

  • 2 c
    finely riced cauliflower
  • 3 Tbsp
    jalapeños minced
  • 2
    eggs, beaten
  • 2 Tbsp
    butter, melted
  • 1/3 c
    parmigiano-reggiano, grated
  • 1 c
    mozzarella cheese, shredded
  • 1 c
    cheddar cheese, shredded
  • 1 Tbsp
    onion flakes, dehydrated
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    baking powder
  • 1/4 c
    coconut flour

How To Make jalapeño cheese cauliflower muffins

  • 1
    Rice the cauliflower. I did it in a food processor using small flowerets.
  • 2
    Mince 2 good size jalapeños.
  • 3
    Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. 
  • 4
    Add the grated cheeses and mix well. 
  • 5
    Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined. 
  • 6
    Divide the batter evenly between 12 greased muffin cups. 
  • 7
    Bake in  preheated 375 degree (F) oven for 30 minutes or until golden brown.  Turn off the oven and leave the muffins inside for one hour to firm up.
  • 8
    Remove and serve warm or cold.
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