Description
These savoury cauliflower muffins are a wholesome, family-friendly snack made with whole wheat flour and sweet corn. Perfect for lunchboxes, quick snacks, or an easy breakfast on the go.
Ingredients
Scale
- 350g (12.3oz) cauliflower florets
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup (80g) shredded cheddar cheese
- 2 extra large eggs
- 1 teaspoon dried mixed herbs
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ¾ cup full-fat greek yoghurt
- 220g (~1¾ cups) self-raising wholemeal flour
Instructions
- Preheat to 160°C (320°F). Lightly grease or line a 12-hole muffin tin with paper liners.
- Add the cauliflower florets to a food processor and blitz until finely chopped, resembling snowflakes. Alternatively, grate using a box grater. Transfer to a large mixing bowl.
- Add the eggs, yoghurt, dried herbs, onion powder, salt, and pepper to the bowl. Stir well until evenly combined.
- Place the grated cheese in a small bowl and toss with 1 tablespoon of the flour to lightly coat. This helps prevent the cheese from clumping and makes it easier to fold through the batter.
- Gently fold in the wholemeal self-raising flour until just combined. Be careful not to overmix.
- Fold through the corn and grated cheese until evenly distributed.
- Divide the batter evenly between the prepared muffin cups. If using, top with a few slices of pickled jalapeños for extra flavour and a decorative finish.
- Bake for 45 minutes, or until golden and a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container on the counter for 2 days, refrigerate for 4-5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 2g
- Fat: 5.2g
- Saturated Fat: 2.8g
- Carbohydrates: 17.6g
- Fiber: 2.4g
- Protein: 6.2g