Cauliflower Parmesan Muffins

Ingredients

• 3 cups cauliflower, riced or finely grated
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cup Parmesan cheese, grated
• 3 eggs
• 1/3 cup olive oil
• 1/4 cup milk
• 2 tablespoons fresh chives, chopped
• 2 cloves garlic, minced

Method

1. 1

   Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

2. 2

   Steam the riced cauliflower in a covered saucepan with a splash of water over medium heat until softened.

   5:00 · Steam cauliflower
3. 3

   Transfer the cauliflower to a clean kitchen towel and squeeze out as much excess moisture as possible.

4. 4

   In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

5. 5

   In a separate bowl, whisk the eggs, olive oil, and milk until combined.

6. 6

   Stir the squeezed cauliflower, Parmesan, chives, and garlic into the egg mixture.

7. 7

   Fold the wet mixture into the dry ingredients just until combined, being careful not to overmix.

8. 8

   Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

9. 9

   Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

   22:00 · Bake muffins
10. 10

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

    5:00 · Cool in pan