Cauliflower Cornbread Muffins
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 150
- Total Fat
- 8 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 105 milligrams
- Sodium
- 420 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 1 grams
- Total: 1 hr 50 min (includes cooling time)
- Active: 40 min
Ingredients
Nonstick cooking spray, for the muffin tin
4 cups riced cauliflower (about 1 pound)
1 1/4 cups yellow cornmeal
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon baking powder
6 large eggs, yolks and whites separated
1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)
2 jalapenos, 1 finely diced and 1 thinly sliced
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.
- Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.
- Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. 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 remove the muffins to a rack to cool completely. Serve at room temperature.