In Recipes on Saturday 23rd Feb, 2019

Easy cheese and cauliflower muffins

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You'll go crazy for these tasty treats. Source: Getty.

It can definitely be hard to find a tasty savoury snack that you can easily bake in bulk and freeze ahead but these muffins might be one of the best. While this recipe makes about 16 muffins, depending on the size of tray you choose to use, you can double the ingredients and freeze the extra batch for up to two months to enjoy whenever you like. This super-easy recipe means in under 20 minutes you can pop them in the oven, sit back and wait for the warm, fresh muffins to be enjoyed with a bit of butter and a hot cuppa. Enjoy these healthier, vegetarian treats as your midday snack or a few at a time for a light lunch. Yum!


  • 350g cauliflower florets
  • 2 1/4 cups self-raising flour
  • Pinch ground nutmeg
  • 1 cup milk
  • 2 eggs
  • 1/2 cup olive oil
  • 1 1/4 cups grated cheddar
  • 2 green onions, finely sliced
  • 2 teaspoons ground smoked paprika


  1. Preheat oven to 200C. Line 12 hole 1/3 cup capacity muffin pan with paper cases.
  2. Add half the cauliflower to food processor. Pulse together until finely chopped. Set aside. Repeat with remaining cauliflower.
  3. Add flour and nutmeg to large bowl. Whisk together. In separate jug, add milk, eggs and oil. Whisk to combine. Season. Pour wet ingredients into dry ingredients. Stir until just combined (do not over mix). Add cauliflower, 1 cup cheese and onion. Stir to combine. Spoon batter into prepared tray. Top with remaining cheese and paprika.
  4. Bake for 25-30 minutes or until a skewer inserted in centre comes out clean. Transfer to wire rack to cool. Serve warm or at room temperature.

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