jalapeño cheese cauliflower muffins

136 Pinches 8 Photos
Santa Clara, CA
Updated on Feb 23, 2014

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

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

Ingredients

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

How To Make jalapeño cheese cauliflower muffins

  • Step 1
    Rice the cauliflower. I did it in a food processor using small flowerets.
  • Step 2
    Mince 2 good size jalapeños.
  • Step 3
    Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. 
  • Step 4
    Add the grated cheeses and mix well. 
  • Step 5
    Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined. 
  • Step 6
    Divide the batter evenly between 12 greased muffin cups. 
  • Step 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.
  • Step 8
    Remove and serve warm or cold.

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