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Ham and cheesy cauliflower muffins recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cheesy cauliflower muffins: Ideal for lunchboxes, irresistible and cost-effective, plus they freeze beautifully!
Ingredients:
  • 400g cauliflower, cut into very small florets
  • Olive oil spray
  • 300.00 gm self-raising flour
  • 150g sweet potato, unpeeled, grated
  • 60g sliced honey mustard ham, finely chopped
  • 165.00 ml grated vintage cheddar
  • 82.50 ml grated parmesan
  • 62.50 ml chopped fresh chives
  • 75.08 gm extra virgin olive oil
  • 260.00 gm buttermilk
  • 20.00 ml panko breadcrumbs
Instructions:
  • Preheat oven to 200C/180C fan-forced. Line a baking tray and a 12-hole muffin pan with paper.
  • Spread the cauliflower on the baking tray and generously coat it with oil. Bake until it turns a light golden color, about 15 minutes. Allow it to cool for 10 minutes before serving.
  • Set aside 12 cauliflower florets. Mix the rest of the cauliflower with flour, sweet potato, ham, cheeses, and chives in a large bowl. Create a hole in the center. In a separate large container, blend oil, buttermilk, mustard, and egg. Pour the mixture into the bowl with the dry ingredients. Gently stir until just combined (a few lumps are acceptable).
  • Spoon mixture into the holes, then sprinkle with breadcrumbs. Drizzle with oil and top with reserved cauliflower. Bake for 20-25 minutes until firm to the touch. Let it sit for 5 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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