You don't often see “muffins” and “cauliflower” in the same sentence, but these cauliflower breakfast muffins are very nutritious, tasty, portable and most importantly easy to make.
INGREDIENTS (serves 2)
1 large cauliflower, broken into florets
30g baby spinach
80g red onion, finely chopped
Handful of frozen peas
6 eggs, beaten
Pinch cayenne pepper
Salt and pepper to taste
METHOD
Preheat oven to 190 C, gas mark 5.
Blast the cauliflower in a blender for a few seconds (be sure to not overdo this, it needs to be consistency of rice). Transfer cauliflower into a thin tea towel and wring out excess water.
Add eggs to the cauliflower and whisk until combined, then add all the other ingredients.
Grease a muffin tin (or use muffin cases) and fill each one about 2/3 full.
Bake for about 20-25 mins or until lightly golden
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