Experimented with this mix for the first time, and it was incredible!

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well with cooking spray.

In a large mixing bowl, combine the riced cauliflower, cheddar cheese, almond flour, and baking powder.

Add the eggs, fresh parsley, chives, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

To customize these muffins, consider adding a pinch of red pepper flakes for a bit of heat or a teaspoon of dried Italian herbs for an extra aromatic touch. For a more decadent version, mix in some crumbled cooked bacon or diced ham. If you prefer a different cheese, try using Gruyère or a smoked cheddar for a unique flavor profile. For a dairy-free option, substitute the cheddar with a vegan cheese alternative. Remember to adjust the seasoning to your taste and enjoy experimenting with different herbs and spices.