Jalapeno and Cheddar Cauliflower Muffins

CAULIFLOWER!!! yes cauliflower. It's the new trend now to replace rice and I'm on the band wagon. The trick is finding the simplest way of turning the cauilflower into a 'rice' form. I found blending the florettes in a blender with water work great for me, then just squeeze out the water 'done and done'...

These muffins are super easy to make with little instructions almost as easy as 1.2.3, so easy that I think I took more photos than expected because they came out so pretty, crispy on the outside and jammed packed with flavor that they taste scrumpdillylicious...

HERE'S WHAT YOU'LL NEED...

~ 2 cups cauliflower riced, ***raw cauliflower 

~ 3 Tbsp minced jalapeno

~ 2 eggs, beaten

~ 2 Tbsp melted butter

~ 1/3 cup grated parmesan cheese

~ 1 cup grated mozzarella cheese

~ 1 cup grated cheddar cheese

~ 1 Tbsp sauteed thinly sliced green onions (only the white parts)

~ 1/8 tsp salt

~ 1/4 tsp black pepper

~ 1 tsp garlic powder

~ 1/2 tsp baking powder

~ 1/4 cup coconut flour

First...

~Preheat oven to 375°

~ using cookin spray or coconut oil, grease a 12 mold cupcake pan, set aside...

~Clean and chop the cauilflower into small florettes, add to the blender with enough water and grind ensuring theres no lump

~strain the cauliflower rice through a strainer

~ scoop out 1 cup measurement at a time and place onto a clean towel lined with a paper towel

~twist and squeeze out as much water as possible, repeat twice to equal 2 cups

Now...

~ chop and mince the jalapeno to equal 3 TBSP

2. Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl. 

3. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.

Now...

3. Divide the batter evenly between 12 greased muffin cups. Bak for 30 minutes or until golden brown. 

4. Turn off the oven and leave the muffins inside for one hour to firm up. Remove and serve warm or cold.

ENJOY!!!