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| English Muffins topped with hummus and sundried tomatoes |
Ingredients:
- 600g cauliflower flowerets
- 60g coconut flour
- 180g egg whites
Method:
- Place cauliflower in a food processor and process to form a 'snow'
- Microwave the cauliflower in high in a microwave safe container for 4 minutes
- Combine cauliflower and coconut flour in a bowl. Season to taste if you intend on using savoury toppings on your muffins. Add egg whites and mix until combined
- Divide mixture into 6 greased, lined ramekins and bake at 180C for 40-45 minutes until golden brown
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