Egg-Free Ham & Cheese Muffins

Egg-Free Ham & Cheese Muffins

Directions: 15 minutes
Cook time: 25 minutes
Servings: 14 muffins
Allergens: Milk, Wheat and triticale,
Plan ahead

Ingredients

  • 30 ml (2 Tbsp) ground chia seeds
  • 125 ml (½ cup) water
  • 250 ml (1 cup) all-purpose flour
  • 180 ml (¾ cup) whole wheat flour
  • 30 ml (2 Tbsp) sugar
  • 10 ml (2 tsp) baking powder
  • 375 ml (1 ½ cup) sharp low-fat cheddar cheese, grated
  • 180 ml (¾ cup) cauliflower, chopped fine
  • 125 ml (½ cup) cooked ham, diced small
  • 250 ml (1 cup) milk (1%)
  • 80 ml (⅓ cup) non-hydrogenated margarine

Equipment

  • 2 muffin tins
  • 2 small bowls
  • Large bowl
  • Ice cream scoop

Directions

  1. Preheat oven to 400°F (200°C) with rack in middle position.
  2. Lightly grease muffin tins and dust with flour. Set aside.
  3. Prepare egg substitute. Stir chia seeds into water in a small bowl and soak at room temperature 4 minutes. Set aside.
  4. In a large bowl, stir dry ingredients with cheese, cauliflower, and ham. Set aside.
  5. In a small bowl, stir wet ingredients with egg substitute.
  6. Using a fork, stir wet ingredients into dry ingredients just enough to combine. Do not over stir.
  7. Using an ice cream scoop, divide batter into 14 portions and pour into muffin cups.
  8. Bake for around 25 minutes. Remove from mould and enjoy!
Return to recipes