Ingredients

The following ingredients have 4 Servings
  • 3.53 ounces cauliflower florets (roughly chopped)
  • ¾ cup+1½tbsp kefir (or buttermilk)
  • ½ cup mature cheddar cheese (coarsely grated)
  • 3 tablespoons chives (finely chopped)
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1⅕ cups flour (5.29oz)
  • 1⅕ teaspoons baking powder
  • ½ teaspoon onion granules
  • ¼ teaspoon fine sea salt

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Grease a 6-hole muffin pan or line with paper cases.
  • Make the cauliflower rice by blending the cauliflower for a few seconds until it starts forming a crumbly mixture (do not overblend). Set aside.
  • Combine the flour, baking powder, onion granules and salt, stir thoroughly using a whisk and set aside.
  • In a large bowl combine the egg, oil and kefir and whisk until smooth. Add the cauliflower rice, most of the cheese (leave some to sprinkle on top) and chives and stir to combine. Pour in the flour mixture all at once and stir just to combine. Spoon the batter into the muffin pan, sprinkle over the remaining cheese and bake in the centre of the oven for 27 minutes.
  • Remove from the oven and set aside for 10 minutes. Carefully remove the muffins from the pan (I used a spatula to do this) and set aside to cool completely (or until only slightly warm) before serving.