These savoury, fluffy cauliflower muffins are made using cauliflower rice and a moderate amount of cheese. They make a delicious snack, lunchbox idea or savoury veggie breakfast.
These savoury cauliflower muffins are just as quick and easy to make as 'sweet' muffins but have the added bonus of being sugar free!
Ingredients
- Cauliflower florets.
- Kefir: helps to make these muffins fluffy.
- Cheese: the perfect accompaniment to cauliflower.
- Onion granules: add flavour.
- Chives: add freshness.
- Vegetable oil.
- Flour: use plain/all-purpose or white whole wheat flour.
Substitutions
- Kefir: I used kefir but you could use buttermilk instead, if you prefer or can't get kefir. I tend to use kefir as it's healthier.
- Chives: You could also use different herbs or omit them altogether. Good alternatives to chives include fresh tarragon (1 teaspoon should be enough), dried oregano, thyme or rosemary (not more than ½ teaspoon each).
- Cheese: I used full fat mature cheddar but you could use mild cheddar or reduced fat cheddar cheese.
Preparing the cauliflower
These veggie muffins are made using cauliflower rice. It's still cauliflower only blended into a coarse crumbly mixture. This is easier and much quicker to do than manually chopping the cauliflower. Making cauliflower rice also ensures your crumbs will be more or less the same.
In this cauliflower muffin recipe I used only the florets. This is because they contain less moisture and are easier to turn into crumbs than the stalks. This is not to say that cauliflower rice can't be made successfully using the entire vegetable. It absolutely can! For example, I blitzed both the florets and the stalk in cauliflower stuffed peppers with feta as well as cauliflower rice crusted chicken. So it all depends on the recipe.
Top tip
You can prepare the cauliflower rice in advance. Place in a bowl, cover and refrigerate overnight.
Equipment you'll need
- Kitchen scale/measuring cup and spoons
- 2 large bowls, whisk and large spoon
- Chopping board and knife
- Blender and grater
- 6-hole muffin pan and paper cases (if using)
Step-by-step recipe instructions
1.Make the cauliflower rice by blending until crumbly (but not mushy) and set aside. Preheat the oven to 400 F/ 200 C/ gas mark 6 and lightly grease a 6-hole muffin pan or line with paper cases.
2. In a bowl combine the flour, baking powder, onion granules and salt and stir thoroughly using a whisk.
3. In another bowl whisk together the egg, oil and kefir until smooth.
4. Add the cauliflower rice, most of the cheese, chives and stir.
5. Pour in the flour mixture and stir just to combine.
6. Spoon the batter into your muffin pan and sprinkle over the remaining cheese. Bake in the centre of the oven for 27 minutes.
7. Remove from the oven and set aside for 15 minutes then transfer the muffins onto a cooling rack.
Serving suggestions
These versatile cauliflower muffins are great for breakfast with your morning eggs and coffee, but can also be enjoyed on their own as a snack. They also make a delicious accompaniment to soups or stews.
Top tips and FAQs
- You will only need to use cauliflower florets in this recipe - add the cauliflower stalk to soups, especially ones you'll puree. You could also finely chop it and add to salads. Try also roasting it along with other vegetables and tossing together with pasta for a simple healthy vegetarian meal.
- Batter: To ensure your cauliflower muffins are light and fluffy rather than dense remember not to overmix the batter. Stir just to combine. The batter will be very lumpy and thick.
- Best served on the day they are made.
- Storing: Once completely cooled store in a plastic container for up to 3 days. Best served warm.
- Freeze for up to 3 months.
You might also like
- Sweet Potato Egg Muffins with Cauliflower
- Fluffy Cornmeal Muffins with Sweet Corn
- Asparagus Cheese Egg Muffins
- Cauliflower Cheese Scones
- Cheese and Onion Cauliflower Pasties
Check out also this collection of vegetable breakfast recipes for more veggie breakfast inspiration.
Keep in touch!
If you make these savoury cauliflower muffins I'd love to know how they turned out for you. Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Recipe
Fluffy Cauliflower Muffins
Ingredients
- 3.53 ounces (100 g) cauliflower florets roughly chopped
- ¾ cup+1½tbsp (200 ml) kefir or buttermilk
- ½ cup (60 g) mature cheddar cheese coarsely grated
- 3 tablespoons chives finely chopped
- 1 large egg
- 3 tablespoons (45 ml ) vegetable oil
- 1⅕ cups (150 g) flour 5.29oz
- 1⅕ teaspoons baking powder
- ½ teaspoon onion granules
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Grease a 6-hole muffin pan or line with paper cases.
- Make the cauliflower rice by blending the cauliflower for a few seconds until it starts forming a crumbly mixture (do not overblend). Set aside.
- Combine the flour, baking powder, onion granules and salt, stir thoroughly using a whisk and set aside.
- In a large bowl combine the egg, oil and kefir and whisk until smooth. Add the cauliflower rice, most of the cheese (leave some to sprinkle on top) and chives and stir to combine. Pour in the flour mixture all at once and stir just to combine. Spoon the batter into the muffin pan, sprinkle over the remaining cheese and bake in the centre of the oven for 27 minutes.
- Remove from the oven and set aside for 10 minutes. Carefully remove the muffins from the pan (I used a spatula to do this) and set aside to cool completely (or until only slightly warm) before serving.
Notes
- Kefir: I used kefir but you can use buttermilk instead if you prefer or can't get kefir. I tend to use kefir as it's healthier.
- Chives: You could also use different herbs or not use any at all. Good alternatives to chives include fresh tarragon (1 teaspoon should be enough), dried oregano, thyme or rosemary (approx. ½ teaspoon each).
- Cheese: I used full fat mature cheddar but you could use mild cheddar or lower fat cheddar cheese.
- Batter: To ensure your muffins are light and fluffy rather than dense remember not to overmix the batter. Stir just to combine. The batter will be very lumpy and thick.
- Serving suggestions: Great with morning eggs, as a snack, with a knob of butter, with soups and stews.
- Storing: Once completely cooled store in a plastic container for up to 3 days. Best served warm.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
UKPolite says
Tried these for my 6 year old and 2 year old who both love all vegetables... except cauliflower- even cauliflower cheese. This is a perfect way to use it up. They wolfed them down. I made triple quantities (about 1 small cauli) and froze ready for emergencies)
Thank you! Will definitely have a scout around your other recipies
Monika says
Thank you for letting me know! I am always especially happy when children like my recipes. I know what it's like when they don't like what you've cooked for them (I have 3 children myself).