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Cheesy Cauliflower Muffins

Prep Time: 10min
Cook Time: 30-35 min
Serving Size: 12
  • Gluten Free Option 
  • Dairy Free Option 
Delicious cheesy and herb savoury muffins with a serve of hidden vegetables! These muffins are jam packed with cauliflower but you wouldn’t even notice! The perfect recipe for those morning sickness when the thought of vegetables is unbearable. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • ½ cauliflower (leaves removed) 
  • 2 tsp baking powder
  • 2 ½ cups wholemeal spelt flour
  • 1 tsp dried thyme 
  • 1 tsp dried oregano 
  • 1 cup shredded cheese
  • 2 shallots (finely sliced) 
  • ¼ bunch parsley (finely diced) 
  • Wet Ingredients:
  • 1 cup unsweetened almond milk
  • 2 eggs (whisked) 
  • ½ cup extra virgin olive oil (EVOO), plus extra for greasing 
1.  Preheat oven to 200°C fan-forced and grease 12 hole muffin tin with EVOO
2.  Using a blender or food processor add half of the cauliflower and blend/process until it resembles a finely chopped/crumble like consistency. Place this half in your mixing bowl and repeat this step with the remaining cauliflower. 
3.  Add all of your cauliflower and all dry ingredients into a mixing bowl and combine well. 
4.  In a separate bowl combine the wet ingredients. 
5.  Make a well in the dry mix and then pour in the wet mix and mix until well combined. 
6.  Add 1-2 heaped tablespoons of the mixture into each muffin hole and repeat until all 12 muffin holes are full. 
7.  Place in the oven and bake for 30-35 mins until golden on top and skewer comes out clean. 
  • Serve warm or cold.
  • Storage: In the fridge in an airtight container for up to 3 days.
  • Gluten Free Option: Use gluten free flour such as buckwheat flour
  • Dairy Free Option: Use dairy free cheese alternative

Cheesy Cauliflower Muffins

Prep Time: 10 min
Cook Time: 30-35 min
Serving Size: 12
  • Gluten Free Option 
  • Dairy Free Option
Delicious cheesy and herb savoury muffins with a serve of hidden vegetables! These muffins are jam packed with cauliflower but you wouldn’t even notice! The perfect recipe for those morning sickness when the thought of vegetables is unbearable. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • ½ cauliflower (leaves removed) 
  • 2 tsp baking powder
  • 2 ½ cups wholemeal spelt flour
  • 1 tsp dried thyme 
  • 1 tsp dried oregano 
  • 1 cup shredded cheese
  • 2 shallots (finely sliced) 
  • ¼ bunch parsley (finely diced) 
  • Dry Ingredients:
  • 1 cup unsweetened almond milk
  • 2 eggs (whisked)
  • ½ cup extra virgin olive oil (EVOO), plus extra for greasing 
1.  Preheat oven to 200°C fan-forced and grease 12 hole muffin tin with EVOO
2.  Using a blender or food processor add half of the cauliflower and blend/process until it resembles a finely chopped/crumble like consistency. Place this half in your mixing bowl and repeat this step with the remaining cauliflower. 
3.  Add all of your cauliflower and all dry ingredients into a mixing bowl and combine well. 
4.  In a separate bowl combine the wet ingredients. 
5.  Make a well in the dry mix and then pour in the wet mix and mix until well combined. 
6.  Add 1-2 heaped tablespoons of the mixture into each muffin hole and repeat until all 12 muffin holes are full. 
7.  Place in the oven and bake for 30-35 mins until golden on top and skewer comes out clean. 
  • Serve warm or cold
  • Storage: In the fridge in an airtight container for up to 3 days
  • Gluten free option: Use gluten free flour such as buckwheat flour
  • Dairy free option: Use dairy free cheese alternative
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