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Nourishing Cauliflower and Corn Muffins

A wholesome treat that combines the subtle sweetness of corn with the earthy flavors of cauliflower, these muffins are a delicious and nutritious option for any time of the day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g cauliflower florets Fresh is best, but frozen works perfectly too; just ensure it's thawed.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 cup shredded cheddar cheese Use sharp for more flavor.
  • 2 extra-large eggs Room temperature for best results.
  • 1 teaspoon dried mixed herbs Italian mix works beautifully.
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt Or to taste.
  • ¾ cup full-fat Greek yogurt For moistness; feel free to substitute with plain yogurt.
  • 220 g self-raising wholemeal flour Can substitute with regular self-raising flour.

Method
 

Preparation
  1. Preheat the oven to 160 degrees C (320 degrees F).
  2. Lightly grease or line a 12-hole muffin tin with paper liners.
  3. Add the cauliflower florets to a food processor and blitz until finely chopped.
  4. Transfer the cauliflower to a large mixing bowl. Add the eggs, yogurt, dried herbs, onion powder, sea salt, and pepper. Stir until evenly combined.
  5. Toss the grated cheese with 1 tablespoon of flour in a small bowl to coat.
  6. Gently fold in the wholemeal flour until just combined—do not overmix. Fold through the corn and coated cheese until evenly distributed.
  7. Divide the batter evenly between the muffin cups.
Baking
  1. Bake for 45 minutes or until golden and a toothpick inserted into the center comes out clean.
  2. Allow to cool in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for up to a week, or freeze them for up to 3 months. You can prep the batter ahead of time and refrigerate it for up to 24 hours before baking.