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Cheesy cauliflower spelt muffins recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Whip up veggie-packed muffins for any meal. Low-calorie and high-protein with parmesan. Perfect for picky eaters!
Ingredients:
  • 400g cauliflower, cut into florets
  • 235g (1 1/2 cups) wholemeal spelt flour
  • 12.00 gm baking powder
  • 36.40 gm extra virgin olive oil
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 40g (1/2 cup) finely grated parmesan, plus 20g (¼ cup) extra
  • 6 green shallots, thinly sliced
Instructions:
  • Preheat the oven to 190C/170C fan forced. Line nine 185ml (3/4 cup) muffin pans with paper cases. Process 350g of cauliflower in a food processor until it resembles coarse crumbs. Microwave cauliflower in a covered, heatproof bowl on High for 3 minutes. Drain before using.
  • Transfer the remaining cauliflower florets to a microwave-safe bowl, cover, and microwave on High for 3 minutes. Drain the cauliflower, setting aside 9 small florets for later use.
  • In a large bowl, sift the flour and baking powder. In a separate jug, whisk together the eggs and oil. Add the egg mixture to the flour mixture and stir until just combined. Fold in the cauliflower, carrot, zucchini, parmesan, and half of the shallot.
  • Spoon mixture into muffin pans. Top each with a reserved floret and press gently. Bake until golden, 20-25 minutes. Mix remaining shallots and extra parmesan, then sprinkle over the muffins.

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