Description
A healthy twist on classic comfort muffins, filled with cauliflower and corn, perfect for breakfast or snacks.
Ingredients
Scale
- 350g (12.3oz) cauliflower florets
- 1 cup corn kernels
- 1 cup (80g) shredded cheddar cheese
- 2 extra-large eggs
- 1 teaspoon dried mixed herbs
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 3/4 cup full-fat Greek yoghurt
- 220g (1 3/4 cups) self-raising wholemeal flour
Instructions
- Preheat the oven to 160 degrees C (320 degrees F). Lightly grease or line a muffin tin.
- Prepare the cauliflower by chopping it finely using a food processor or box grater.
- Mix the wet ingredients: Combine cauliflower, eggs, Greek yoghurt, mixed herbs, onion powder, salt and pepper in a bowl.
- Prepare the cheese by tossing it with 1 tablespoon of flour in a small bowl.
- Combine the self-raising flour with the wet mixture until just mixed.
- Incorporate the corn and coated cheese gently into the batter.
- Divide the batter evenly between the muffin cups.
- Bake for about 45 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 to 10 minutes before transferring to a wire rack.
Notes
These muffins are freezer-friendly; they can be stored for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg