Jalapeno and Cheddar Cauliflower Muffins (Low Carb and Gluten Free)
Try this Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free) recipe
Try this Jalapeno and Cheddar Cauliflower Muffins (Low carb and gluten free) recipe
- 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
Step-by-step
- 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.
Baking without traditional wheat flour requires managing excess moisture effectively. Raw cauliflower contains high water content that can prevent standard batters from setting. Squeezing grated raw cauliflower through a clean cheesecloth removes free water before mixing. Coconut flour absorbs moisture rapidly, functioning here as a structural binder alongside beaten eggs and melted butter.
Judging Doneness Visually
Standard temperature probes struggle with small savory bakes like these 44-gram portions. Baking at 375 degrees Fahrenheit for 30 minutes triggers the Maillard reaction on exposed cheese surfaces. Watch for edges pulling slightly away from the greased metal muffin tin walls. The top crust should display a distinct golden brown hue. Leaving the baked items inside the turned-off oven for a subsequent 60 minutes allows residual heat to firm up the interior structure without burning.
- If the centers remain wet, extend the post-bake rest inside the cooling oven by 15 minutes.
- Should fresh jalapenos lack sufficient heat, substitute them with serrano peppers at a 1:1 ratio.
- Store cooled portions in a sealed container in the refrigerator for up to four days.
