Think that muffins are off the menu when you’re trying to reduce your carb intake? How about these lovely savoury ones then– low carb, gluten free, vegetarian and absolutely delicious!
Very versatile - they can be eaten warm for breakfast, popped in a lunch box or just snacked on when the need arises!
Veggie, gluten free and low carb
200g raw cauliflower, riced
1 green chilli, deseeded and finely chopped
2 teaspoons finely chopped basil
2 medium eggs, separated
60g organic coconut oil, melted
30g Pecorino cheese, grated
60g cheddar cheese, grated
2 balls of mozzarella, shredded
Garlic powder to taste
1 teaspoon of gluten free baking powder
50ml almond milk
30g coconut flour
Heat the oven to 180 degrees and oil a 12 hole muffin tin.
First rice the cauliflower – this is easier if you place the florets in a blender with water and blitz. Drain well and squeeze as much water as possible out of the cauliflower.
Mix the egg yolks with the melted coconut oil, chilli, almond milk and the cheeses. Sieve in the coconut flour, baking powder and garlic powder. Mix well to form a stiff batter. Whisk the egg whites in a clean bowl until they form stiff peaks, and very gently fold these gradually into the cheesy mixture, trying to retain as much air as possible.
Spoon the mixture into the muffin tin and place on the top shelf of the oven for 20 – 25 minutes or until the muffins are set and golden. Remove from the oven and allow to cool completely in the tin as they will firm up upon cooling.