Cheesy cauliflower muffins
Discover the savory delight of Cheesy Cauliflower Muffins! Combining nutritious cauliflower, sweet potato, and a blend of cheddar and parmesan cheeses, these muffins are enhanced with buttermilk and chives for a flavorful breakfast or snack. Quick and easy to make with self-raising flour and a hint of mustard, they're an irresistible treat perfect for any time of day!
- 08 Jun 2025
- Cook time 40 min
- Prep time 20 min
- 10 Servings
- 12 Ingredients
Cheesy Cauliflower Muffins are a delightful twist on traditional muffins, bringing a healthy and savory touch to your breakfast or snack time. Packed with nutritious cauliflower, sweet potato, and a blend of cheddar and parmesan cheeses, these muffins offer a tasty way to sneak more veggies into your diet. Perfect for meal prep or a quick bite on-the-go!
Ingredients:
Instructions:
- Preheat your oven to 180°C (350°F).
- Lightly spray a 12-cup muffin pan with cooking spray oil. Alternatively, you can use paper muffin liners.
- Steam the cauliflower florets until they are tender, about 5-7 minutes. Drain well and set aside to cool slightly.
- In a large bowl, sift the self-raising flour to remove any lumps.
- Add the grated sweet potato to the bowl with the flour and mix to combine.
- Add the grated cheddar cheese, Parmesan cheese, and chopped chives to the flour mixture. Stir to combine evenly.
- In a separate bowl, whisk together the olive oil, buttermilk, mustard, and beaten egg until well combined.
- Pour the liquid mixture into the flour mixture. Gently fold in the ingredients until just combined. Be careful not to over-mix.
- Gently fold in the steamed cauliflower florets into the batter.
- Evenly distribute the batter into the prepared muffin cups.
- Sprinkle a little bit of bread crumbs on top of each muffin for an extra crunchy texture.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Ensure the cauliflower and sweet potato are finely grated or chopped to ensure even cooking and a consistent texture.
- For a gluten-free option, you can substitute self-raising flour with almond flour or a gluten-free flour blend.
- If you prefer a spicier kick, consider adding a pinch of paprika or cayenne pepper to the mixture.
- Using freshly grated cheese rather than pre-shredded cheese can enhance the flavor and melt more smoothly.
- If you are short on time, you can use pre-cooked cauliflower rice and store-bought grated sweet potato.
- Don't over-mix the batter; mix just until the ingredients are combined to keep the muffins light and fluffy.
- Allow the muffins to cool slightly in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
These Cheesy Cauliflower Muffins are not only delicious but also nutrient-packed, making them a perfect option for any meal of the day. They are simple to prepare and can be enjoyed fresh out of the oven or stored for later. Enjoy these muffins as part of a balanced diet and revel in their comforting, cheesy goodness.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 2.56g | 7% |
| Sugar 1.94g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.45g | 8% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 44mg | 8% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.94mg | 6% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 270mg | 8% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 130mg | 8% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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