Picture from I Breathe I’m Hungry
This week I’ve needed to stock up our freezer again with nutritious on-the-go snacks. We love the mini quiches that I posted recently (see recipe here) but we needed a change.
I find myself often going to I Breathe I’m Hungry for inspiration. This is the recipe that we revert to most often. I have adapted this recipe to make it more kid friendly, but you can find the original here.
2 cups finely riced cauliflower (I buy it already riced at Woolworths)
2 eggs, beaten
2 Tbs melted butter
2 cups grated cheddar
1 cup grated mozzarella
1/2 onion finely chopped
1 cloved garlic, finely minced or crushed
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp baking powder
1/4 cup coconut flour
Preheat the oven to 180 degrees (celsius) and grease a muffin tin.
Combine the cauliflower, eggs, onion and garlic, then add melted butter in a medium bowl. Add the grated cheeses and mix well.
Stir in the salt, pepper, baking powder and coconut flour until thoroughly combined.
Divide the batter evenly between 12 greased muffin cups.
Bake 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.