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Nourishing Cauliflower and Corn Muffins

A wholesome snack combining the earthy goodness of cauliflower with the sweetness of corn, perfect for any occasion.
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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: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 350 g cauliflower florets Fresh is best, but frozen works beautifully too.
  • 1 cup corn kernels Fresh, frozen, or canned; sweet corn is ideal.
Dairy
  • 1 cup shredded cheddar cheese Sharp cheddar adds extra flavor.
  • 3/4 cup full-fat Greek yogurt Substitute with non-dairy yogurt if needed.
Baking Essentials
  • 220 g self-raising wholemeal flour Can substitute with all-purpose flour.
  • 2 large eggs Use room temperature for even mixing.
  • 1 teaspoon dried mixed herbs Oregano and thyme are recommended.
  • 1 teaspoon onion powder Enhances flavor without onion chunks.
  • 1 teaspoon sea salt Essential for flavor.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) and lightly grease or line a muffin tin with paper liners.
  2. Blitz the cauliflower florets in a food processor until finely chopped to a rice-like consistency.
  3. In a large bowl, mix the chopped cauliflower with the eggs, yogurt, dried herbs, onion powder, and sea salt until well combined.
  4. Toss the shredded cheddar cheese with one tablespoon of flour to coat, preventing it from sinking to the bottom.
  5. Gently fold in the self-raising wholemeal flour until just combined; be careful not to over-mix.
  6. Fold in the corn kernels and the coated cheese mixture until evenly distributed.
Baking
  1. Divide the batter evenly among the muffin cups, add optional toppings if desired.
  2. Bake for 45 minutes, or until a toothpick inserted comes out clean.
  3. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week or freeze for up to three months. Reheat for a fresh taste.