Made with cauliflower, almond four and flax seeds, these spongy muffins are a nifty little side dish for dinner. This recipe is from George Stella’s The Complete Low-Carb Cookbook. The recipe makes 12 muffins total, so you’ll have plenty of leftovers.
I did make the mistake of chopping the cauliflower too small, which resulted in over cooking it. The cauliflower ended up too mushy rather than crunchy in the muffin. Lesson learned for next time.
While the bacon, cheddar and Parmesan makes for a nice flavor, I needed a little more punch. I ended up salting my muffins and melting a little butter on top. Yum! Read More