10 Flavorful Keto Meatloaf Muffins With Low-Carb Ingredients

These keto meatloaf muffins make it easy to enjoy a comforting dinner with low-carb ingredients and simple portions. You’ll find flavorful recipe ideas with plenty of variety, from classic seasonings to tasty twists. They’re handy for meal prep, weeknight dinners, or a quick lunch the next day.

Helpful Tips Before You Start

A few simple steps can help your keto meatloaf muffins cook evenly and hold together.

Choose the Right Ground Meat

Ground beef with some fat keeps the muffins moist and flavorful. If you use very lean meat, add a little extra moisture, such as an egg or a spoonful of unsweetened tomato sauce.

Mix Gently

Combine the ingredients just until they’re evenly mixed. Overworking the meat can make the muffins dense.

Use a Muffin Liner or Grease the Pan

Meatloaf muffins can stick, especially around the edges. Grease each cup well or use silicone liners for easier removal.

Check the Center for Doneness

Muffin size and oven temperature can affect cooking time. Check the thickest muffin with a meat thermometer, and cook ground beef to 160°F (71°C).

Let Them Rest Before Removing

Leave the muffins in the pan for a few minutes after baking. This helps them firm up and makes them easier to lift out.

Classic Italian Beef Keto Meatloaf Muffins with Mozzarella Centers

These Italian-inspired beef muffins have the savory flavors of Parmesan, garlic, and Italian seasoning, with a gooey mozzarella center in every bite. Almond flour helps bind them without breadcrumbs, keeping the recipe low in carbs.

They make a handy weeknight main course and are easy to portion for lunch. Serve them warm, when the cheese centers are soft and stretchy.

Classic Italian Beef Keto Meatloaf Muffins with Mozzarella Centers

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup almond flour
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into 8 small cubes
• 1 tablespoon olive oil, for greasing the muffin pan

fremgangsmåte

 

• Heat the oven to 375°F. Grease 8 cups of a standard muffin pan with the olive oil.
• In a large bowl, combine the ground beef, egg, Parmesan, almond flour, tomato paste, Italian seasoning, garlic powder, salt, and black pepper. Mix just until evenly combined to keep the beef mixture tender.
• Divide the mixture into 8 equal portions. Press half of each portion into the bottom and sides of a muffin cup, leaving a small hollow in the center.
• Place one mozzarella cube in each hollow. Cover with the remaining beef mixture and pinch the edges together so the cheese is fully enclosed.
• Bake until the muffins are cooked through and browned, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before removing, so the centers can settle and the muffins hold their shape.

merknader

Use low-moisture mozzarella so the centers stay gooey without adding excess liquid to the muffins. For the neatest portions, let the muffins rest before lifting them from the pan, and serve while warm for the softest cheese centers.

Course: Main Course
Cuisine: Italian
Equipment: Standard Muffin Pan, Large Mixing Bowl, Measuring Cups and Spoons

Bacon-Wrapped Turkey Meatloaf Muffins with Spinach and Feta

These individual turkey meatloaf muffins pair savory bacon with tender spinach and salty feta. Baking them in a muffin pan helps each portion cook evenly, while the bacon adds a crisp edge and keeps the turkey moist.

They make a satisfying low-carb dinner, and the single-serving portions are handy for meal prep or a casual family meal. Serve them warm so the feta stays soft and the spinach is tucked into every bite.

Bacon-Wrapped Turkey Meatloaf Muffins with Spinach and Feta

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 4 slices bacon
• 1 cup finely chopped fresh spinach
• 1/2 cup crumbled feta
• 1 large egg
• 1/4 cup almond flour
• 1/4 cup finely chopped yellow onion
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 4 cups of a standard muffin pan.
• Add the ground turkey, spinach, feta, egg, almond flour, onion, garlic powder, oregano, salt, and pepper to a mixing bowl. Gently mix until combined, taking care not to compact the turkey mixture.
• Divide the mixture evenly among the 4 prepared muffin cups. Shape each portion into a rounded mound.
• Cut each bacon slice in half crosswise. Wrap two pieces around each turkey mound, overlapping the ends slightly on top. Tuck the ends into the sides of the meat mixture so the bacon stays in place.
• Bake until the turkey is cooked through and the bacon is browned, about 25 to 30 minutes. Let the muffins rest in the pan for 5 minutes, then lift them out carefully and serve warm.

merknader

Chop the spinach finely so it distributes evenly and does not make the muffins difficult to shape. If the bacon browns before the turkey is cooked through, loosely cover the pan with foil for the rest of the baking time.

Course: Main Course
Cuisine: American
Equipment: Oven, Standard Muffin Pan, Mixing Bowl

Mexican-Style Beef Meatloaf Muffins with Cauliflower Rice and Avocado Salsa

These individual beef meatloaf muffins bring Mexican-inspired flavor to an easy low-carb dinner. Chili powder, cumin, and tomato paste season the beef, while cauliflower rice and avocado salsa make the meal feel fresh and complete.

The muffins bake in a standard muffin pan, so they’re easy to portion for a weeknight meal or casual lunch. Expect tender, savory centers with a lightly browned top, plus creamy avocado salsa for a cool contrast.

Mexican-Style Beef Meatloaf Muffins with Cauliflower Rice and Avocado Salsa

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup finely chopped onion
• 1/3 cup almond flour
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 cups riced cauliflower
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon lime juice
• 1 small jalapeño, seeded and finely chopped

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin pan with a little of the olive oil.
• In a large bowl, combine the ground beef, egg, onion, almond flour, tomato paste, chili powder, cumin, salt, and black pepper. Mix gently until combined.
• Divide the beef mixture among 8 muffin cups, filling each about three-quarters full. Press the mixture lightly into the cups. Bake for 20 to 25 minutes, until the muffins are cooked through and browned on top.
• While the muffins bake, heat the remaining olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 6 to 8 minutes, stirring often, until tender and any excess moisture has evaporated.
• Make the avocado salsa by gently mixing the diced avocado, lime juice, jalapeño, and half of the chopped cilantro in a small bowl.
• Let the meatloaf muffins rest for a few minutes. Serve them over the cauliflower rice, topped with avocado salsa and the remaining cilantro.

merknader

For firmer cauliflower rice, cook it until the pan looks dry before serving. Keep the avocado salsa chunky and mix it gently so the avocado holds its shape. If you prefer less heat, leave out the jalapeño.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Pan, Large Mixing Bowl, Large Skillet, Small Bowl

Greek Lamb Meatloaf Muffins with Zucchini and Tzatziki

These Greek-inspired lamb muffins bring together savory herbs, tangy feta, and tender zucchini in handy individual portions. A cool cucumber-yogurt tzatziki adds a fresh contrast to the rich lamb.

They work well for an easy weeknight dinner or a make-ahead lunch. Serve them warm with the tzatziki on top or on the side.

Greek Lamb Meatloaf Muffins with Zucchini and Tzatziki

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 cup finely grated zucchini, squeezed dry
• 1 large egg
• 1/3 cup almond flour
• 1/4 cup crumbled feta
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup plain full-fat Greek yogurt
• 1/3 cup finely grated cucumber, squeezed dry
• 1 teaspoon lemon juice
• 1 teaspoon chopped fresh dill

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• Grate the zucchini and cucumber, then squeeze each well in a clean kitchen towel to remove excess moisture. Set the cucumber aside for the tzatziki.
• In a small bowl, stir together the Greek yogurt, cucumber, lemon juice, and dill. Cover and refrigerate while the muffins bake.
• In a large bowl, combine the lamb, zucchini, egg, almond flour, feta, red onion, parsley, oregano, garlic powder, salt, and black pepper. Mix just until evenly combined.
• Divide the mixture among the 8 prepared muffin cups, pressing it in lightly. Bake for 20 to 25 minutes, until cooked through and the centers reach 160°F.
• Let the muffins rest in the pan for 5 minutes, then lift them out. Serve warm with the chilled tzatziki.

merknader

Squeezing the zucchini and cucumber thoroughly helps keep the lamb muffins firm and the tzatziki thick. For a brighter flavor, stir a little more lemon juice into the tzatziki before serving.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Pan, Mixing Bowls, Box Grater, Instant-Read Thermometer

Buffalo Chicken Meatloaf Muffins with Celery and Blue Cheese

These muffins bring the tangy heat of buffalo chicken together with the classic crunch of celery and creamy blue cheese. Almond flour helps bind the ground chicken while keeping the recipe low in carbs.

They work well for a weeknight dinner, a game-day spread, or an easy meal prep option. Each muffin stays tender inside, with a little extra buffalo sauce and blue cheese on top.

Buffalo Chicken Meatloaf Muffins with Celery and Blue Cheese

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/3 cup finely diced celery
• 1/3 cup almond flour
• 1 large egg
• 1/4 cup crumbled blue cheese, divided
• 1/4 cup buffalo sauce, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil, for greasing the muffin pan

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan with the olive oil.
• In a large bowl, combine the ground chicken, diced celery, almond flour, egg, 3 tablespoons of the blue cheese, 2 tablespoons of the buffalo sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide the mixture among the 8 greased muffin cups. Press it lightly into each cup without packing it too tightly.
• Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F.
• Spoon the remaining buffalo sauce over the muffins and sprinkle with the remaining blue cheese. Let them rest in the pan for 5 minutes before lifting them out.

merknader

For a milder flavor, use less buffalo sauce in the mixture and keep the rest for topping. Dice the celery finely so it softens as the muffins bake, and let the muffins rest briefly before removing them to help them hold their shape.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Measuring Cups, Measuring Spoons

Mushroom Swiss Pork Meatloaf Muffins with Garlicky Green Beans

These pork meatloaf muffins bring together savory mushrooms, melted Swiss cheese, and a tender, juicy texture in easy individual portions. Green beans cooked with garlic make a simple low-carb side, all from one skillet and a muffin tin.

They work well for a weeknight dinner or for meal prep when you want a filling keto-friendly meal that reheats easily. The mushrooms add moisture and earthy flavor, while Swiss cheese gives the pork a creamy, nutty finish.

Mushroom Swiss Pork Meatloaf Muffins with Garlicky Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 4 ounces cremini mushrooms, finely chopped
• 1 cup shredded Swiss cheese, divided
• 1 large egg
• ¼ cup almond flour
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 12 ounces green beans, trimmed
• 2 garlic cloves, minced
• 2 tablespoons water

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until softened and most of their liquid has evaporated. Let them cool slightly.
• In a mixing bowl, combine the ground pork, cooked mushrooms, egg, almond flour, Dijon mustard, salt, black pepper, and ½ cup of the Swiss cheese. Mix gently until just combined.
• Divide the pork mixture among the 8 prepared muffin cups and shape each portion lightly. Sprinkle the remaining ½ cup Swiss cheese over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, add the green beans and water to the skillet. Cover and cook over medium heat for 4 to 6 minutes, until the beans are crisp-tender.
• Uncover the skillet and add the minced garlic. Cook, stirring, for about 1 minute, until fragrant. Serve the green beans alongside the pork muffins.

merknader

Cook the mushrooms until their moisture has mostly evaporated so the muffins hold together and don’t turn soggy. For a make-ahead meal, keep the green beans and muffins in separate containers, then reheat them gently so the beans stay crisp-tender.

Course: Main Course
Cuisine: American
Equipment: Oven, Muffin Tin, Large Skillet, Mixing Bowl

Thai-Inspired Turkey Meatloaf Muffins with Cabbage Slaw and Peanut Sauce

These turkey meatloaf muffins bring bright Thai-inspired flavors to a low-carb meal. Ginger, garlic, lime, and fish sauce season the tender turkey, while a crunchy cabbage slaw and creamy peanut sauce add contrast.

Serve them for an easy weeknight dinner or prep them ahead for lunches. The muffins bake in a standard muffin tin, and the slaw and sauce can be prepared while they cook.

Thai-Inspired Turkey Meatloaf Muffins with Cabbage Slaw and Peanut Sauce

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/4 cup finely ground almond flour
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 tablespoons chopped fresh cilantro, divided
• 1/4 teaspoon fine salt
• 2 cups thinly sliced green cabbage
• 1 tablespoon lime juice
• 1/4 cup natural peanut butter
• 2 tablespoons warm water
• 1 teaspoon sesame oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease an 8-cup muffin tin.
• In a large bowl, combine the ground turkey, egg, almond flour, coconut aminos, fish sauce, ginger, garlic, salt, and 1 tablespoon of the cilantro. Mix just until evenly combined.
• Divide the turkey mixture among the muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, until the centers reach 165°F.
• While the muffins bake, toss the cabbage with the lime juice and the remaining cilantro. Set the slaw aside so the lime can lightly soften the cabbage.
• Stir the peanut butter, warm water, and sesame oil together in a small bowl until smooth. Add a little more warm water if needed to make the sauce easy to drizzle.
• Let the muffins rest in the tin for 5 minutes, then serve with the cabbage slaw and peanut sauce.

merknader

Mix the turkey gently so the muffins stay tender, and check the center temperature rather than relying only on browning. For a make-ahead meal, keep the cooked muffins, cabbage slaw, and peanut sauce in separate containers, then reheat the muffins and add the cold slaw and sauce just before serving.

Course: Main Course
Cuisine: Asian
Equipment: Oven, 8-Cup Muffin Tin, Mixing Bowl, Small Bowl

Smoky Barbecue Beef Meatloaf Muffins with Cheddar and Roasted Broccoli

These individual beef meatloaves bring smoky barbecue flavor to an easy low-carb dinner. Cheddar melts into the savory beef, while roasted broccoli adds a crisp-tender side right on the same pan.

They work well for weeknight meals or simple meal prep, and the muffin shape helps the portions cook evenly. A little sugar-free barbecue sauce keeps the glaze flavorful without adding much sweetness.

Smoky Barbecue Beef Meatloaf Muffins with Cheddar and Roasted Broccoli

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup almond flour
• 1/4 cup finely chopped yellow onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sugar-free barbecue sauce, divided
• 4 cups broccoli florets
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss the broccoli florets with the olive oil, then spread them over one side of the baking sheet.
• In a large bowl, combine the ground beef, egg, almond flour, chopped onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined, then fold in the shredded cheddar.
• Divide the beef mixture into eight portions and shape each into a compact mound. Arrange them on the baking sheet beside the broccoli, leaving space between each portion.
• Brush the tops of the beef portions with half of the barbecue sauce. Bake for 15 minutes, then brush with the remaining sauce. Continue baking until the beef is cooked through and the broccoli is tender with browned edges, about 8 to 12 minutes more.
• Let the meatloaf muffins rest for a few minutes before serving with the roasted broccoli.

merknader

For meatloaf muffins with a tender texture, mix the beef gently and avoid packing it too tightly. If the broccoli florets are different sizes, cut the larger ones into smaller pieces so they roast evenly alongside the beef.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Bowl, Pastry Brush

Lemon-Dill Salmon Meatloaf Muffins with Creamy Cucumber Salad

These salmon meatloaf muffins pair bright lemon and fresh dill with a cool cucumber salad. Almond flour and egg help the salmon hold together, while baking the mixture in a muffin tin makes neat, easy-to-serve portions.

They work well for a simple weeknight dinner or a make-ahead lunch. The muffins are tender with lightly browned edges, and the cucumber salad adds a creamy, crisp contrast.

Lemon-Dill Salmon Meatloaf Muffins with Creamy Cucumber Salad

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound skinless salmon fillet, finely chopped
• 1 large egg
• 1/3 cup almond flour
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped fresh dill, divided
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 medium cucumber, thinly sliced
• 1/3 cup sour cream
• 1 tablespoon olive oil, for greasing the muffin tin

fremgangsmåte

 

• Heat the oven to 375°F. Grease 8 cups of a standard muffin tin with the olive oil.
• In a large bowl, mix the chopped salmon, egg, almond flour, mayonnaise, 1 tablespoon of the dill, lemon zest, lemon juice, garlic powder, 1/4 teaspoon of the salt, and the black pepper. Stir just until combined.
• Divide the salmon mixture evenly among the 8 greased muffin cups. Press it gently into each cup without packing it too firmly.
• Bake for 18 to 22 minutes, until the muffins are set and cooked through. Let them rest in the tin for 5 minutes before carefully removing them.
• While the muffins bake, stir the sour cream with the remaining 1/4 teaspoon of salt and the remaining 1 tablespoon of dill. Fold in the sliced cucumber until evenly coated.
• Serve the warm salmon muffins with the creamy cucumber salad alongside.

merknader

Chop the salmon finely so the muffins hold together without becoming dense. If the cucumber releases a lot of liquid, pat the slices dry before mixing them with the sour cream. For a make-ahead meal, store the muffins and salad separately in the refrigerator and combine them just before serving.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Tin, Mixing Bowl, Measuring Cups and Spoons

Cajun Shrimp Meatloaf Muffins with Cauliflower Grits

These Cajun shrimp meatloaf muffins bring a coastal twist to a low-carb comfort food favorite. Ground beef, chopped shrimp, and Cajun seasoning make each muffin savory with a gentle kick, while almond flour helps hold the mixture together.

Serve them over creamy cauliflower grits for a cozy weeknight dinner or a fun meal-prep option. The muffins bake in individual portions, and the smooth, cheesy cauliflower base balances their bold seasoning.

Cajun Shrimp Meatloaf Muffins with Cauliflower Grits

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces raw shrimp, peeled, deveined, and finely chopped
• 1 large egg
• 1/3 cup almond flour
• 1/4 cup finely diced yellow onion
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium head cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 1/3 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
• Add the ground beef, chopped shrimp, egg, almond flour, diced onion, Cajun seasoning, garlic powder, salt, and black pepper to a large bowl. Mix gently until combined, taking care not to compact the meat mixture.
• Divide the mixture among 8 muffin cups, filling each evenly. Bake for 22 to 26 minutes, until the muffins are cooked through. Let them rest in the pan for 5 minutes before removing.
• While the muffins bake, steam the cauliflower florets until very tender, about 10 to 12 minutes. Drain well so the grits do not turn watery.
• Transfer the cauliflower to a food processor. Add the butter, heavy cream, and cheddar, then blend until smooth and creamy. Taste and adjust the seasoning with a little more salt or black pepper if needed.
• Spoon the cauliflower grits onto plates and serve the Cajun shrimp meatloaf muffins on top.

merknader

Chop the shrimp finely so it distributes evenly and the muffins hold together well. Drain the steamed cauliflower thoroughly before blending for thicker grits, and serve the muffins soon after baking while the cheddar grits are warm and creamy.

Course: Main Course
Cuisine: American
Equipment: 12-Cup Muffin Pan, Mixing Bowl, Steamer Basket, Food Processor