Preheat the oven to 400 F/ 200 C/ gas mark 6. Grease a 6-hole muffin pan or line with paper cases.
Make the cauliflower rice by blending the cauliflower for a few seconds until it starts forming a crumbly mixture (do not overblend). Set aside.
Combine the flour, baking powder, onion granules and salt, stir thoroughly using a whisk and set aside.
In a large bowl combine the egg, oil and kefir and whisk until smooth. Add the cauliflower rice, most of the cheese (leave some to sprinkle on top) and chives and stir to combine. Pour in the flour mixture all at once and stir just to combine. Spoon the batter into the muffin pan, sprinkle over the remaining cheese and bake in the centre of the oven for 27 minutes.
Remove from the oven and set aside for 10 minutes. Carefully remove the muffins from the pan (I used a spatula to do this) and set aside to cool completely (or until only slightly warm) before serving.
Kefir: I used kefir but you can use buttermilk instead if you prefer or can’t get kefir. I tend to use kefir as it’s healthier.
Chives: You could also use different herbs or not use any at all. Good alternatives to chives include fresh tarragon (1 teaspoon should be enough), dried oregano, thyme or rosemary (approx. ½ teaspoon each).
Cheese: I used full fat mature cheddar but you could use mild cheddar or lower fat cheddar cheese.
Batter: To ensure your muffins are light and fluffy rather than dense remember not to overmix the batter. Stir just to combine. The batter will be very lumpy and thick.
Serving suggestions: Great with morning eggs, as a snack, with a knob of butter, with soups and stews.
Storing: Once completely cooled store in a plastic container for up to 3 days. Best served warm.