Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
12
- 250grams cauliflower rice
- 250grams frozen spinach, thawed, squeezed
- 1/3 cup continental parsley, finely chopped
- 2 spring onions, finely chopped
- 2 free range eggs, lightly beaten
- 2/3 cup milk
- 1 cup Woolworths light shredded tasty cheese
- 1 cup wholemeal plain flour
- 2teaspoons baking powder
- 1tablespoons sesame seeds
Nutrition per serving
438kJ / 104Cal
438 Kilojoules or 104 Calories
5% of daily energy intake*
Protein
6.6grams
Fat
4.7grams
Carbs
9.0grams
Sugars
1.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Satisfy hungry tummies with these easy-to-make, nutritious spinach and cauliflower rice muffins.
Instruction tip
Storage tip:Place cooled muffins in a reusable airtight container in the freezer. Freeze for up to 1 month. Thaw in fridge overnight before eating.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (⅓-cup) muffin tray. Place rice, spinach, parsley, onion, egg, milk and cheese in a large bowl. Mix well.
Step 2 of 3
Sift combined flour and baking powder over spinach mixture, then stir to combine. Spoon into prepared holes. Sprinkle with sesame seeds.
Step 3 of 3
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool.
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