Jalapeño Cheese Cauliflower Muffins

Jeanne Collins


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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30 Min
1 Hr 30 Min


2 c
finely riced cauliflower
3 Tbsp
jalapeños minced
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


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1Rice the cauliflower. I did it in a food processor using small flowerets.

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2Mince 2 good size jalapeños.

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3Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. 

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4Add the grated cheeses and mix well. 

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5Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined. 

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6Divide the batter evenly between 12 greased muffin cups. 

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7Bake 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.

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8Remove and serve warm or cold.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Recipe For: The Best Cauliflower