Sweet muffins are great, but when you need a cheese hit you can’t get much better than these Cheesy Spinach Cauliflower Muffins.
They’re packed with cauliflower goodness, and are perfect for school lunches, after-school snacks, or anytime you want something to munch on.
You will need a food processor to put these together, as the cauliflower will need to be finely pulsed.
Best Cheesy Spinach Cauliflower Muffins Recipe
Savory and nourishing, these cheesy spinach cauliflower muffins sneak in veggies while keeping things delicious—light, fluffy, and portable for lunch boxes, quick snacks, or a tasty side dish.
12
servings20
minutes30
minutes180
kcal50
minutesKeep the screen of your device on
Ingredients
400 gram Cauliflower florets
2 1/3 cups Self-raising flour
3/4 tsp Ground nutmeg
1 cup Milk
2 Eggs
.5 cup Vegetable oil-or olive oil
1.5 cups Grated Cheese
1 cup Baby spinach-chopped
2 Spring onion-finely sliced
2 tsp Paprika
Directions
- Preheat oven to 200 degrees, or 180 if fan-forced. Prepare a 12-hold muffin pan by lining it with paper cases.
- Place the cauliflower florets in the food processor and pulse until finely chopped. Set aside.
- In a large bowl, mix together flour and nutmeg. In a jug, whisk together the oil, milk and eggs. Pour this wet mixture over the flour and stir until just combined. Be cautious of over mixing.
- Add the finely chopped cauliflower, 1 cup of the cheese, the spinach and the spring onions. Stir to combine.
- Spoon this mixture into the prepared cases, and top with the remaining cheese.
- Bake in the oven for 25-30 minutes, or until golden and cooked through. Transfer to a rack to cool, and serve warm or at room temperature. If you refrigerate, warm slightly prior to eating.
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