Ingredients
Fleur's Cauliflower Muffins
- 1 --- medium head of cauliflower, cut into florets
- 1 brown onion, peeled & halved
- 100-200 grams cheese, rough chop
- 150g grams ham, rough chop
- 5 eggs, 1-2 more if needed
- 10 grams Fresh Baby Spinach, or similar leafy green e.g basil
- 1/2 teaspoons Garlic powder, or 1 large clove garlic finely chopped
- 1 teaspoons salt
- 1/2 teaspoons pepper, black, ground, optional
- 1/4 teaspoons cayenne pepper, optional
- 6 cherry tomatoes, cut in half lengthways to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees, fan forced. Line a TM rose gold large muffin pan with premade or homemade muffin papers.
Add cauliflower florets to the TM bowl and chop for 6-8 seconds on speed 4 or until all cauliflower is chopped to 'rice sized' pieces. Use TM spatula while chopping if needed to ensure cauliflower is chopped evenly. Set aside in a large bowl. No need to clean bowl.
Add cubed cheese to the TM bowl and grate for 8-10 seconds on speed 6. Add to the large bowl with cauliflower. No need to clean bowl.
Add onion to the TM Bowl and chops for 6-8 seconds on speed 5 until fine chop is achieved. Add to the large bowl with other chopped ingredients. No need to clean bowl.
Add ham to TM bowl and chop for 4-6 seconds on speed 4.
Return cauliflower, cheese, and onion to the TM bowl then all remaining ingredients except cherry tomatoes. Using the TM spatula to assist, mix on speed 5
"Counter-clockwise operation" reverse for as long as it takes to completely combine the ingredients. approximately 10-15 seconds. Add more eggs at this point if the mixture looks too dry.
Scoop cauliflower mixture into muffin papers evenly. There should be enough mixture for 12 large muffins. Top with half cherry tomato
Bake for 20-30 minutes in a 180 degree fan forced oven or until muffins are browned and firm to touch. Rotate pan in the oven halfway through baking for even browning.
Cauliflower Muffins
Tip
Ideal for lunchboxes or breakfast on the go. Gluten Free. High protein.
Freezes well. Refrigerate for 1 week.
This recipe is converted from a recipe on delish.com
http://www.delish.com/cooking/recipes/a51528/cauliflower-breakfast-muffins-recipe/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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