I very seldom come across a recipe for a muffin in a local cookbook that is actually eggless.
In all of Sarah Graham’s cookbooks that she published I came across only 1 eggless muffin recipe. A cheese muffin recipe that her mother always makes and that her husband loves, I can’t remember her husband’s scoring for this recipe.
I don’t use mustard powder for anything so I was a bit sceptical about this recipe, I didn’t want an over powder mustard flavoured muffin, and the fact that I had mustard powder laying in my pantry was another shocker.
The muffins were delicious and soft and moist for an eggless muffin they were very moist, they rose beautifully as well.
When my parents discovered that there were muffins cooling on the cooling rack, they dived right in and devoured all of them, there was absolutely nothing left for breakfast.
These muffins in my eyes put all those extra bits of left over cheese just lying there in the fridge that nobody wants to eat to good use.
- 1 x cup cake flour, sifted.
- 1 x cup cheese, grated.
- ½ x tsp salt.
- ½ x Tbsp baking powder.
- ½ x tsp mustard powder.
- ½ x red onion, finely chopped.
- 1 x cup milk.
- In a bowl, mix the flour, cheese, salt, baking powder, mustard powder and onions together.
- Add the milk and fold everything till it is well combined.
- Fill your greased muffin pans and pop into a preheated oven.
- Bake at 180 degrees for 30 minutes or until the cake tester comes out clean and the tops are nice and golden.