Is it even lockdown if you’re not in the kitchen with the kids, baking without eggs?! I’d promised the girls we’d have a go at a cheese and ham muffin recipe, and then when I went to the kitchen, my husband had just used the last of our eggs… Of course I immediately began Googling muffin recipes without eggs!
I didn’t find what I was looking for, so I improvised – hoping it wasn’t going to be a mistake!
The recipe I loosely based my own on uses baking powder, and though I’m not a professional, I know enough to be aware that it’s an active ingredient, meaning that its effectiveness comes from reacting with other ingredients. I didn’t have the sundried tomatoes called for by the recipe so, as a nod to being healthy, I swapped them out for chopped spinach. I hoped this change wouldn’t prevent the muffins from rising!
Thankfully, our cheese and ham muffin recipe worked out great, so I thought I’d share how I did it for anybody who finds themselves in a similar quandary.
With limited options for keeping busy, baking is one of the few home activities that can be both fun and educational – and, by way of incentive, culminates in a tasty treat.
We rarely eat meat these days, but the girls do like ham sandwiches so I often still buy that. And since we had two big packs in the fridge I decided ham and cheese muffins would be perfect as a savoury alternative to our usual sweet recipes.
Incidentally, we’ve not stockpiled – hell no; those imbeciles can get right in the sea. But we did inadvertently acquire an enormous pack of ham on top of our own when my mum kindly gifted hers shortly before lockdown commenced, since she knew she wouldn’t be looking after the children for the foreseeable. Moving on…
A Great Egg Replacement for Baking Without Eggs
I found a basic muffin recipe and, Googled egg replacement in baking, and discovered a whole array of options for baking without eggs. I ransacked my cupboards for an egg substitute powder that featured on the list I found, and was amazed to discover an unopened tub of arrowroot powder. I have no idea what I ever bought it for, but nonetheless, it was perfect for my needs.
I then checked out whether this stuff actually expires like baking powder can, or if I could ignore the date – and found that correctly stored it should be fine. I decided to cross my fingers and give it a try.
Here’s how they came out:
Recipe for the Best Cheese and Ham Muffin You’ll Ever Taste!
- 275g plain flour
- 1 tbsp baking powder
- 1 tbsp caster sugar
- 1 tsp salt
- 80g mature cheddar cheese, grated
- 125g cooked ham, chopped
- Handful finely chopped spinach
- 200ml (7floz) whole milk
- 90ml (3½floz) rapeseed oil
- 4 tsp arrowroot powder
- 1 tsp oregano
- Preheat the oven to 190°c or 170°c fan.
- Line a muffin tin with 12 paper cases. (Or if you’re on lockdown you may have to improvise and line a cake tin with cake cases for mini muffins as we did!)
- Sift together the flour and baking powder, and add the salt and sugar.
- Add the milk and oil, and fold into the dry ingredients.
- In a separate bowl, mix 6tbsp of water with the arrowroot powder and, combine with the other ingredients.
- Fold in the ham, 60g of cheese, and oregano.
- Spoon the mixture into the muffin cases and sprinkle with the remaining cheese.
- Bake in the oven for 20-25 minutes until risen and golden brown.
Enjoy with onion chutney! Delicious.