Cauliflower and Egg Savory Muffins

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a muffin tin with a bit of canola oil or use paper liners.

2. 2

   Place the cauliflower florets in a food processor and pulse until they resemble coarse crumbs (like rice). If you don't have a food processor, finely chop them by hand.

3. 3

   Transfer the cauliflower to a large mixing bowl. Add the all-purpose flour, dried oregano, chili flakes, salt, and black pepper. Mix well to combine.

4. 4

   In a separate bowl, beat the eggs. Add the canola oil and whisk until well combined.

5. 5

   Pour the egg and oil mixture into the cauliflower mixture. Stir until everything is evenly incorporated and a thick batter forms.

6. 6

   Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7. 7

   Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

8. 8

   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.