Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free)
Try this Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 tsp salt
- 2 eggs, beaten
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/4 tsp black pepper
- 1/4 cup coconut flour
- 1/3 up grated parmesan cheese
- 2 tbsp melted butter
- 1 cup grated cheddar cheese
- 2 cups finely riced raw cauliflower **
- 2 tbsp minced jalapeno
- 1 cup grated mozzarella cheese
- 1 tbsp dried onion flakes
- Carbohydrate 3.39849819681448 g
- Cholesterol 37.1244444269626 mg
- Fat 19.3469338875079 g
- Fiber 1.6190596498708 g
- Protein 6.09743777813219 g
- Saturated Fat 13.8029562504241 g
- Serving Size 1 1 muffin (44g)
- Sodium 179.758902727586 mg
- Sugar 1.77943854694368 g
- Trans Fat 1.18989461096714 g
- Calories 207 calories
Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.Divide the batter evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.
