Get ready to revolutionize your healthy eating game with these mind-blowing Cheesy Cauliflower Muffins! Imagine a guilt-free, incredibly delicious treat that's packed with flavor, nutrition, and pure satisfaction. These muffins are not just another boring diet food – they're a culinary masterpiece that will make you forget you're eating vegetables. Perfect for low-carb dieters, keto enthusiasts, and anyone looking to add a burst of cheesy goodness to their meal plan, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 head cauliflower, riced
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with silicone liners or parchment paper cups to prevent sticking.
- Prepare the cauliflower by washing and cutting it into florets. Use a food processor to rice the cauliflower, pulsing until it resembles fine, rice-like pieces.
- Place the riced cauliflower in a microwave-safe bowl and microwave for 3-4 minutes until softened. Allow to cool slightly.
- Using a clean kitchen towel, squeeze out excess moisture from the cauliflower rice. This step is crucial to prevent soggy muffins.
- In a large mixing bowl, combine the squeezed cauliflower rice, shredded cheese, eggs, almond flour, Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Evenly distribute the mixture into the prepared muffin tin, pressing down gently to compact the mixture in each cup.
- Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and the edges are crispy.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before carefully transferring to a wire rack.
- Serve warm as a side dish or snack. These muffins can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Moisture is the Enemy: The most critical step is removing excess water from the cauliflower rice. Use a clean kitchen towel and squeeze firmly to prevent soggy muffins.
- Cheese Selection Matters: While the recipe suggests cheddar or mozzarella, feel free to experiment with different cheese blends for unique flavor profiles.
- Even Distribution is Key: When filling the muffin tin, use an ice cream scoop or measuring cup to ensure uniform muffins that cook evenly.
- Don't Overmix: Combine ingredients just until they're incorporated to keep the texture light and fluffy.
- Let Them Rest: Allow the muffins to cool in the tin for 5 minutes before removing. This helps them set and makes removal easier.
- Meal Prep Friendly: These muffins can be made ahead and stored in the refrigerator for up to 3 days, making them perfect for quick snacks or breakfast.
- Customize Your Muffins: Add herbs like chives or parsley, or sprinkle some extra cheese on top before baking for added flavor and visual appeal.
Nutrition Facts
Calories: 174kcal
Carbohydrates: 6g
Protein: 12g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 120mg
