Time: 1 hour 50 min.
Complexity: easily
Servings: 12

These flavorful muffins are baked without wheat flour, yet they're just as delicious as traditional muffins. Cornmeal imbues them with a warm, savory aroma, cauliflower adds richness, and, along with grated cheese, adds texture. Beaten egg whites, mixed separately into the batter, help the muffins rise well and maintain their shape during baking. Each muffin is topped with a cheddar cheese crust and spiced with jalapeno rings. This treat is sure to please, especially those on a gluten-free diet. Serve these muffins with meals in place of regular bread.

Ingredients:

• 4 tbsp. cauliflower rice (about 450 gr.)
• 1 and 1/4 cups yellow cornmeal
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1 tbsp baking powder
• 6 large eggs, separate the yolks from the whites
• 1.5 cups grated sharp cheddar (about 100 g)
• 2 jalapeños, 1 finely diced and 1 sliced ​​into rings

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, corn flour, butter, sugar, baking powder, eggs, cheddar cheese, jalapeno pepper

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Spray a 12-cup muffin pan with cooking spray.
Step 2
• Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until tender, 3-4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze firmly to extract as much liquid as possible.
Step 3
• Wipe out the bowl and return the cauliflower to the bowl. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of cheddar cheese, diced jalapeño, 1 teaspoon of salt, a pinch of black pepper, and mix well.
Step 4
• In a medium bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, 3-4 minutes. Fold half of the beaten whites into the cauliflower mixture, distributing the ingredients evenly. Repeat with the remaining beaten whites.
Step 5
• Spoon about 1/2 cup of batter into each muffin cup and sprinkle with the remaining 1/2 cup of cheddar. Place a few jalapeño slices on top of each muffin batter. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then transfer the muffins to a wire rack to cool completely. Serve at room temperature.

Votes: 4