Made with AI
Cauliflower and Egg Savory Muffins
40 min 200 kcal per serving Medium
Ingredients
4 Servings
- cauliflower florets350 g
- large eggs3 piece
- all-purpose flour70 g
- canola oil2 tbsp
- dried oregano1 tsp
- chili flakes0,5 tsp
- salt0,5 tsp
- black pepper0,25 tsp
Instructions
- 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
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
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
In a separate bowl, beat the eggs. Add the canola oil and whisk until well combined.
- 5
Pour the egg and oil mixture into the cauliflower mixture. Stir until everything is evenly incorporated and a thick batter forms.
- 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- 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
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.
