Morning Cauliflower Savory Muffins

Every morning I have my keto Bulletproof Matcha... and then what? I have been watching my food choices, and aware of what was out there for me, when this showed up. I had to modify this grab and go option from Dr. Gundry's cookbook, but they are delightful!! The recipe makes 12 muffins, and I have kept them in the fridge. Just takes a second to warm and I add a drop of hot sauce on the top. Delish!!

Morning Cauliflower Savory Muffins

Ingredients (makes 12)
1 tbsp of coconut oil
3 cups cauliflower rice
1/2 tsp Himalayan salt
1/4 tsp ginger powder
1/2 tsp dried basil
3 VeganEggs or pastured eggs (I used VeganEggs)
1/2 cup grated vegan parm or nutritional yeast (I used this Nutritional Yeast)
1/4 cup cassava flour (I used tigernut flour since that is what I had and prefer with my allergies)
1/2 tsp aluminum-free baking powder
Dash of hot sauce

Preheat to 375 F
Heat the oil in saute pan. Saute the cauliflower rice until it is tender. Add your seasoning and cook for an additional 2 minutes.
In a large bowl mix your VeganEggs and Nutritional Yeast, then add in your cauliflower mixture.
Mix your flour and baking soda and then fold into the mixture.
Portion into your muffin tins (I used cupcake parchment papers)... I used an ice cream scoop.
Bake for 20 - 25 minutes, and then check every 5 - 10 minutes until no longer wet to touch. In the PNW it took 45 minutes to cook.

The VeganEggs will not rise, so these are about the height of a brownie, and yet I still love them, and my picky daughter will eat them. She says they taste like carrots. Go figure.



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