Patsy Ann's Cauliflower Jalapeño Cheesy Cornbread muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350° F. Spray a 12-cup muffin pan with cooking spray.

Step 2

Place the cauliflower in a large microwave safe bowl and cover with plastic wrap. Microwave until warm and tender three four minutes let cool for 10 minutes, transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Step 3

Wipe the bowl clean and add back cauliflower. Add the corn meal, applesauce, sugar substitute, baking powder, egg yolks, 1/2 of the cheddar cheese, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir well until combined.

Step 4

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the egg whites into the cauliflower mixture until combined, repeat by folding in the remaining egg whites.

Step 5

Poor a 1/2 cup of the batter into each muffin cup and sprinkle with remaining 1/2 half of cheddar cheese. Place a few jalapeno slices on top of the batter in each cup bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes

Step 6

Remove from oven cool a few minutes. Turn the muffins out onto the baking rack to completely cool.

Step 7

** You can prepare your muffin pan with a non-stick bakers spray or use cupcake baking cups.