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Cauliflower Cheese Muffins
These savory cauliflower cheese muffins make a great on-the-go snack. Loaded with fresh cauliflower, onions, and cheddar cheese, these muffins are baked to perfection with a soft and crumbly inside and a crispy cheesy top.
Savory muffins are so underrated. I just can’t eat too many sweet muffins. I like to make a batch of these cauliflower cheese muffins to have on hand in the mornings when I just don’t have time to sit and eat breakfast. I’ll grab one or two of these to eat as I head on my way and my hunger is at bay for a few hours.
These cauliflower cheese muffins will also make a great addition to your weekend brunch buffet. You can easily make a double batch and keep a stash in the freezer for those grab-and-go occasions.
Why You’ll Love Cauliflower Cheese Muffins
- Cauliflower and cheese are a great flavor combination.
- Perfect for a quick bite or snack on the run.
- Quick and easy to make.
Helpful Equipment To Make Cheesy Cauliflower Muffins
- 2 cups + ¼ cup (350 grams) of cauliflower
- 2 cups + ¼ cup of self-raising flour
- Pinch of nutmeg
- 1 cup of milk
- 2 large eggs
- 1/2 cup of olive oil
- 1 cup + ¼ cup of cheddar cheese
- 2 onions, diced
- 2 teaspoons of paprika
- Salt and pepper to season
How To Make Cauliflower Muffins
Preheat oven to 350°F (180°C)
If you’ve purchased a whole cauliflower in the store then you will need to blitz it in a food processor until all the cauliflower florets are in small bits; similar to crumbs. Although in some stores sell frozen riced cauliflower or fresh riced cauliflower which would be a good substitute.
Using a sieve (or a strainer), sift the flour and nutmeg into a mixing bowl, give it a mix so that they are well combined.
In a separate mixing bowl or a small jug, mix together the milk, oil, and egg.
Then add in the the wet mixture (eggs, oil and milk) to the flour and then slowly begin to fold the mixture, ensuring you’re being careful not to over-mix as it can cause the muffins to be tough or heavy.
Put aside 1/4 cup of cheese. Once the mixture is combined, add in the riced cauliflower, onions, 1 cup of cheese, and salt and pepper. Mix together, again don’t over-mix.
Place muffin paper cases into a muffin tin. I would recommend a silicone muffin tray, they are much easier to use and clean.
Roughly fill half of the muffin liners with the batter. The easier way to do this is by scooping the mixture with a spoon, then using another spoon to push the mixture off the other spoon. The mixture can be fairly thick so having a second spoon really helps to get the mixture off the other spoon.
Sprinkle the remaining 1/4 of a cup of cheese on top of the mixture in the muffin cases and add a dash of paprika to the tops of these healthy cauliflower muffins.
Pop these beauties into the oven for 35 minutes. To check if your Muffins are cooked, you can either stick a knife or toothpick in the middle of a Muffin, If it comes out clean, it’s done. If batter or crumbs stick to the blade or toothpick, it needs a few minutes.
- Muffins prep time is approx 15 minutes
- Bake time is approx 35 minutes
All About Cauliflower Muffins
Most people think ‘sweet’ when you mention muffins though savory muffins also make a great snack. These mashed cauliflower muffins are a perfect example. Ideal when you are looking for a muffin for an on-the-go snack but are not in the mood for something sweet. They don’t really have an over the top cauliflower taste so its a great way to trick the kids into eating more veggies! .
- To change things up a bit you can use broccoli instead of cauliflower or a different cheese to make these cheesy muffins.
- For more flavor add dried basil or oregano.
- Add in some chopped jalapenos or green chilies to add a little extra spice.
- Serve alongside a bowl of soup or salad or have one for breakfast or mid morning snack.
Tips & Tricks/notes
- In some countries, you can purchase pre-blended cauliflower in the produce section or in the freezer so take a look the next time you are there. It will save you some time.
- You can also keep a package of frozen riced cauliflower in the freezer so when the mood for muffins hits you can easily whip up this recipe.
- Bake these muffins in a mini muffin tray and get twice as much. Mini muffins are also perfectly sized for packing in lunchboxes for the kids!
- Note, self-raising flour is not the same as self-rising flour. If you don’t have self-raising flour on hand you can make your own by adding 2 teaspoons of baking powder for every cup of all-purpose flour.
- Feel free to use any kind of milk you like whether it be full-fat dairy or plant-based. Although full cream milk will add a creamier flavour.
- To get a really small dice of onions you can place them in the food processor. You don’t really want large chunks of onion in your muffins.
How to Store
You can freeze these muffins for up to 3 months by wrapping them in baking paper and cling/Saran wrap to keep them from getting freezer burn.
These cauliflower muffins will keep in an airtight container in the fridge for up to 4 days. You can either eat them straight out of the fridge or heat them up for 20-30 seconds in the microwave.
Do I have to cook the cauliflower before adding it to the batter?
No, you don’t have to cook the cauliflower before adding it to the batter. I know some recipes ask you to steam the cauliflower before adding it but it isn’t required for these cauliflower breakfast muffins. They go straight into the oven for long enough that the oven cooks it perfectly.
Can I make these cauliflower cheese muffins in advance?
Yes, you absolutely can. Since the muffins will keep for a few days you can easily whip them up a few days before you want to eat or serve them. Otherwise you can make up the batter, pop it in the fridge and cook it within 24 hours.
Can I use frozen cauliflower to make these muffins?
Yes, frozen riced cauliflower will work very well in this recipe. Ensure that you remove any excess moisture before adding it to the batter. I would recommend fully defrosting it and then placing it on paper towel, with another piece or two on top and pressing lightly to get the excess water out.
If you’re still not sold on these cauliflower cheese muffins let me tell you, you won’t be disappointed. These muffins are easy to make and are perfect for a quick breakfast in the morning, ideal alongside a salad for lunch, great as a savory snack during the day, or fabulous as a side dish to your favorite dinner.Print
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