Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 2 tbsp Jalapeno
  • 1 tbsp Onion flakes, dried

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Black pepper
  • 1/4 cup Coconut flour
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 1/3 cup Parmesan cheese, grated

• Other

  • 2 cups Finely riced, raw cauliflower **

Found on ibreatheimhungry.com

Description

Ingredients

• 2 cups finely riced, raw cauliflower **
• 2 Tbsp minced jalapeno
• 2 eggs, beaten
• 2 Tbsp melted butter
• ⅓ cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese
• 1 Tbsp dried onion flakes
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp baking powder
• ¼ cup coconut flour

Directions

• Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.
• Divide the batter evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.

Nutrition