Third place!  And the imps ate a head of cauliflower.  Stellar results!  Thanks for your votes and thanks to FoodieFights for a fun competition.

Last week started off swimmingly when, 8 months pregnant, I got myself into a fight.  An Iron Chef style fight.  And guess what the secret ingredients are?  Cauliflower and Raspberry.  A Fight Club nightmare.  Needless to say I was stumped, until the baby does a somersault, the cravings kick in, and mama needed muffins. Stat. 

Muffins.  Hmmmm?  A week later, making no effort to mask the cauliflower, my three toddlers thoroughly devoured my newly christened Flowerberry Muffins. 

The cauliflower gives them a cornbreadish flavor without a cornbread texture.  Instead these muffins are white and fluffy perfectly complimenting the raspberries. 

Flowerberry Muffins

2 1/4 cups flour

3/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

3/4 cup buttermilk

a stick of butter, melted and cooled

half a cauliflower

an egg

a tsp vanilla 

1 1/2 cups raspberries 

Mix flour, baking powder, sugar, and salt. Puree steamed, cooled cauliflower with a 1/4 cup of water. Mix one cup of the puree with the buttermilk, butter, egg and vanilla. Gently mix dry ingredients with wet ingredients. Now mix in raspberries allowing them to break up a little so every muffins gets a fair share.

Fill a greased muffin tin with generous portions.  Bake for 25min at 375 or until just golden.  Cool until the muffins twist easily out of the tray.  Serve still warm with chunks of cold cream cheese and a cup of tea.