Cauliflower Parmesan Muffins

Ingredients

1 garlic clove
400 g cauliflower
1 tbsp olive oil
Salt
Sweet paprika powder
Dried basil
30 g almond flour
20 g wheat germ
20 g crushed golden linseed
1⁄2 tsp cream of tartar baking powder
3 eggs (medium)
50 g parmesan Muffin moulds

Preparation

1. Peel the garlic. Cut the cauliflower into florets, wash and drain well. Finely chop in a food processor.
2. Heat the oil in a pan and sauté the cau- liflower rice for approx. 5 minutes. Season with 1 teaspoon of salt, 4 teaspoons of paprika powder and 1 teaspoon of basil.
3. Remove the cauliflower from the pan and leave to cool to room temperature.
4. Mix the almond flour, wheat germ, linseed and baking powder. Stir togeth- er the cauliflower, eggs, Parmesan and almond flour mixture.
5. Spread the batter into the moulds of a muffin tin lined with paper cases. Bake in a preheated oven (electric cooker: 190 °C) for 20-25 minutes until the muffins are set.

Garlic: Allicin

A bioactive substance contained in garlic. Allicin has strong antibacterial and antifungal properties. This can combat harmful bacteria, viruses and fungi. These include those responsible for infections of the gastrointes- tinal tract.