Low-Carb Jalapeno and Cheddar Muffin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Amazing little muffins made of a surprise ingredient- Cauliflower! You can't even taste the cauliflower when it's done. Recipe Source: Ingredients:
2 cups finely riced uncooked cauliflower |
2 tablespoons minced jalapenos |
2 eggs, beaten |
2 tablespoons melted butter |
1/3 cup grated parmesan cheese |
1 cup grated mozzarella cheese |
1 cup grated cheddar cheese |
1 tablespoon dried onion flakes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon baking powder |
1/4 cup coconut flour |
Directions:
1. 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.
2. **google how to rice cauliflower if you don't know how.
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