Veggie popper muffins … ✔️✔️✔️ for an awesome snack !
Breakfast/Brunch, Entertaining/party food, Entree/light meal, Lunch, Lunchbox, Side dishes, Snack | January 30, 2016 | By Joni Condos
6 comments
Well, I did try to make little mini garlic breads, they looked impressive but just did not enjoy the taste, you could taste the cauliflower over all that garlic.
So anyway, made some mini veggie muffins for my toddler and thought why not work at replacing the flour and egg binder with cauliflower ? So here we are.
Yes, it worked. Really yummy flavours, definitely not an earth shattering recipe or technique, I’ve done it many times before with the hash browns, flat bread, burgers. This one was great as little morning tea with the boy with the added little cucumber, tomato and basil side salad. Very tasty.
You can mix up the veggies, may be good for a fridge cleanout meal, as long as they are cut very small, as the cook time in the oven is pretty fast, which is why you do need to pre cook the onion. Excellent solution if you are time poor, as all 12 cook at once.
The next day they are good, a little soft, but you could put them in a pan to crisp, but I didn’t bother and they were still very nice.
Hope you enjoy ! Joni ???
Veggie popper muffins
2016-01-29 23:13:23
Yields 12
Little dense muffin morsels full of vegetables, a great mid morning snack or serve with salad for a main meal.
Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Ingredients
- 1 cauliflower, cut into rough florets
- 1 brown onion
- 1 clove garlic,minced
- 2 tsp dried sage
- 1 tsp dried thyme
- 2 carrots, finely diced
- 2 zucchinis, finely diced
- 1 cup of fresh parsley, finely diced
- Olive oil spray
Instructions
- Preheat the oven to 180°C.
- Cook the cauliflower just covered in boiling water for approx. 15 mins, until nice and soft.
- Drain the cauliflower well in a colander. Get a large tea towel and tip the mix into the middle of it. Let the mix cool for a short time and then with kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. Set aside to continue to drain on paper towel.
- Meanwhile, in a fry pan, add 1 tbs olive oil and cook the onion, garlic, thyme and sage until nicely browned, around 10 mins. Add the grated carrot and zucchini. Cook for another 10 mins.
- Tip the cauliflower mix in and mix everything really well, leaving no lumps of cauliflower. Add the parsley. Add cracked black pepper and salt, if using.
- Spray a 12 hole muffin tin really well with the olive oil spray. Spoon a heaped tbs of mixture into each hole, until all the mixture is used. It won't puff up, but remains with dense, so don't be scared to fill them right up to the top. Spray the tops with more oil.
- Bake for 25 mins until nicely browned. Remove and let cool for 10 mins. Serve with a tangy side salad.
Notes
- Mix can be frozen raw.
- Muffins can be refrigerated for up to a week.
By Joni Condos
Opti Cook https://opticook.org/
-
Pamela
March 23, 2016This was so yummy and I chocked it up with lots of chilli…only problem is I couldn’t stop eating it…whoops
-
Joni Condos
March 28, 2016oh excellent ! yes I love chilli in these, try some of the lite sweet chilli sauce too in the mix, NOM NOM Pamela ! Joni x
-
-
Annalise
June 11, 2016Yummo! I left out the sage and thyme and added cumin and corriander – about 1 tsp of each. They stick together pretty well and taste like they have egg in them….but just vegies. Great recipe!
-
Joni Condos
June 13, 2016Sounds great ! I’m going to try that combo too, Joni ?
-
-
Tracy Burrows
June 21, 2016I made up a batch of these for lunches – very yum! Just a question – they didn’t stick together all that well, but I suspect its because I didn’t squeeze enough water out of the cauliflower (I used a thicker teatowel than usual and I think it was too thick to drain properly) – do you think that would be the problem?
-
Joni Condos
June 21, 2016Yes, I think so ! I find these also a bit touchy as far as the water in the cauli goes, sometimes I can actually cut them in half or quarters, other times bits fall off the sides of them. I’d recommend buying a piece of muslin cloth if you plan to do them often. I also find refrigerating these once cooked then reheating helps them to hold their shape well too. Cheers ! Joni ?
-
« Spicy vegetable samosa stuffing = an Indian street food morsel minus the pastry !
Vegan creamy spaghetti carbonara, a pleasure to eat »
