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Gluten-Free Mini Cauliflower Muffins

Gluten-Free Mini Cauliflower Muffins

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the liberally spiced roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Olive Oil

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Store-Bought Shredded Cheese

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Chives

Chives (2)

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: 1 (10-cup) food processor, 2 (12-cup) mini muffin pans, 2 rimmed baking sheet pans, rubber spatula, stand mixer fitted with a paddle attachment or a hand-held electric mixer, piping bag

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of Greek Yogurt full-fat (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cream Cheese With Chives Topping, (optional)
1 (8-ounce) bar of cream cheese, room temperature
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce the oven temperature to 400-degrees F.

Note: Do not overfill the food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color and flavor are awesome from the Fresno chili and spices.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

Next, add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Spray the mini muffin tin pans really well with non-stick cooking spray. Fill the muffin tins to the top with the cauliflower mixture.

Bake for 20 to 25 minutes, or until golden brown. Remove from the muffins from the pan and set onto cooling racks. Allow the muffins to come to room temperature for about 20 minutes.

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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Homemade Sweet Potato Drop Biscuits

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These Homemade Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporate Greek yogurt to balance out the sweetness of the brown sugar and it works perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic Sweet Potato baby food. Yep! It contains no additives and all the work is done for you.

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Prep Time: 15 to 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18 to 20 minutes (watch closely after the 15-minute mark)
Total Time: 50 minutes
Yields: 22 standard size biscuits
Equipment: 1 (10-cup) food processor, 3 baking sheet pans, large cookie-dough scoop, parchment paper, pastry brush, 2 large mixing bowls

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1 1/2 teaspoons of ground cinnamon
2 sticks of butter, unsalted, cold, and cubed
8 ounces (2 4-ounce jars) of organic “baby” sweet potato purèe
8 ounces of Greek yogurt, full-fat
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill the food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator for 10 minutes.

In the meantime, in a large mixing bowl, add the sweet potato purée, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18 to 20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Once the biscuits come out of the oven and are still nice and hot, lightly brush the tops of each one with melted butter. Serve hot or warm. These are my Homemade Sweet Potato Drop Biscuits.

Tip: Keep a close eye on the biscuits after 15 minutes.

Note: If needed, Sweet Potato Biscuits can be reheated in a 400-degrees F. oven for 5 minutes and be just perfect.

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Homemade Cheddar Drop Biscuits

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These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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Flat Leaf Italian Parsley

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Prep Time: 10 to 15 minutes
Cook Time: 14 to 16 minutes
Total Time: 31 minutes
Yields: 8 to 10 standard size biscuits
Equipment: 1 (10-cup) food processor, 3 rimmed baking sheet pans, parchment paper, large mixing bowl, small mixing bowl, measuring cup, measuring spoons

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
2 (3/4 sticks) of cold butter, unsalted (1 3/4 cubed, reserve 1 stick of melted butter for the tops)
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of  Italian flat-leaf parsley, finely chopped

Directions:
Preheat oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor.

Tip: Add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

Tip: Keep cubed butter in the refrigerator until needed.

Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube, add the milk slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper-lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14 to 16 minutes. When a toothpick comes out clean they’re done. Immediately brush the tops liberally with the melted butter and parsley mixture, serve warm or at room temperature.

Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

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