These low carb, gluten-free, savory muffins are made with cauliflower and cheese. They are great as an appetizer, snack, side dish or a quick meal.
Ingredients:
- 3 cups finely chopped raw cauliflower florets approximately 1/2 a head of cauliflower
- 2 large eggs
- 1 cup shredded cheddar cheese divided
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp dry Italian seasoning herb blend
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Directions:
- Preheat oven to 375°F. Line a cupcake/muffin pan with cupcake liners. I prefer to use parchment cupcake liners as the muffins will not stick to them at all.
- Combine cauliflower, eggs, 1/2 cup cheese, almond flour, baking powder, Italian seasoning, onion powder and garlic powder. Mix with a large spoon or spatula until smooth.
- Using an ice cream scooper, scoop batter into muffin cups, about 2/3 full. You should be able to fill 11 liners. Sprinkle 1/2 cup of shredded cheese over muffins.
- Bake for 20-25 minutes until muffins are completely cooked and no longer wet to the touch. If desired, garnish with fresh chopped parsley before serving.
