Cauliflower Cheese Muffins

Cauliflower Cheese Muffins

I’ve always adored the combo and thought they might taste good wrapped up in some fluffy eggs, turns out they are unreal!

Takes minutes to make and you can freeze them to have for quick on the run breakfasts or after school snacks to go.

*TOP KIT TIP: No greasing or lining required if you use a Silicon Muffin Tray, and the whole thing comes right out without so much as a nudge from a knife, which was a life-changing discovery for me.

Ingredients

  • ¼ cauliflower, broken into florets then pulsed in blender or grated
  • 5 eggs
  • 120g cheddar, grated
  • 2 tsbp Dijon mustard
  • Salt and pepper
  • 3 spring onions, finely sliced
  • 2 tbsp dill, chopped

Preheat the Oven to 180.

Whisk the eggs together until fluffy. Add the mustard, cauliflower, cheddar and spring onions and fold together until combined. Season to taste ad sprinkle in a dash of dill reserving some for serving.

Pour into muffin moulds making sure to distribute evenly.

Bale for 12-15 minutes until golden and puffed up.

Leave to cool slightly. Best served warm with a sprinkling of fresh dill and a dash of mustard.

 

 

 

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

4 Comments

  1. These sound great, & perfect for my 8m old as we’re doing BLW….just one question regarding the recipe. What stage does the cauliflower go in? Thanks

  2. Love the recipe but 1/4 of cauliflower was a bit hard to get it right as every cauliflower is a different size. Thanks x

    • It’s an approximation as if you grate it at different sizes the quantity won’t be the same either. The good news is this recipe is very forgiving and you can have varying amounts of it and it will be fine, I tested it plenty of times.

Leave a Comment

Your email address will not be published. Required fields are marked *

*