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Nourishing Cauliflower and Corn Muffins

A delightful fusion of wholesome ingredients creating light, fluffy muffins packed with nutrition, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 350 g cauliflower florets Choose fresh florets for best flavor; frozen is also an alternative.
  • 1 cup corn kernels Fresh, frozen, or canned corn works well.
  • 1 cup shredded cheddar cheese Use good quality sharp cheddar for bolder flavor.
  • 2 extra large eggs extra large eggs Let them reach room temperature for better incorporation.
  • 1 teaspoon dried mixed herbs Experiment with your favorite herbs.
  • 1 teaspoon onion powder Adds savory flavor.
  • 1 teaspoon sea salt Elevates flavors.
  • 3/4 cup full-fat Greek yogurt Provides moisture; can substitute with plain yogurt.
  • 220 g self-raising wholemeal flour Regular wholemeal flour can be used with 1 teaspoon baking powder.

Method
 

Preparation
  1. Preheat your oven to 160 degrees C (320 degrees F) and lightly grease or line a 12-hole muffin tin with paper liners.
  2. In a food processor, add the cauliflower florets and blitz until finely chopped.
  3. Transfer the chopped cauliflower to a large mixing bowl.
  4. Add the eggs, Greek yogurt, dried herbs, onion powder, and salt to the bowl. Stir until everything is thoroughly combined.
  5. Toss the grated cheese with 1 tablespoon of the flour to coat in a separate bowl.
  6. Gently fold the flour-coated cheese into the cauliflower mixture.
  7. Sift in the remaining wholemeal flour and combine without overmixing.
  8. Finally, fold in the corn and the remaining cheese until just combined.
  9. Divide the batter evenly among the muffin cups.
Baking
  1. Bake in the preheated oven for 45 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be made ahead and frozen. Store in an airtight container for up to 3 days at room temperature or a week in the fridge.