Savory Cheese Muffins

Ingredients:

All-Purpose Flour – 2 cups
White Sugar – 1 tablespoon
Baking Powder – 1 tablespoon
Salt – 1/2 tsp
All-Purpose Seasoning – 3/4 tsp (I used Adobo)
Ener-G Egg Replacer – 1 1/2 teaspoons diluted in 2 tablespoons warm water
Whole Milk – 1 cup (at room temperature) + 2 tablespoons
Water – 5 tablespoons
Vegetable Oil – 1/2 cup
Mustard Sauce – 1 tsp (I used Heinz)
Fresh Cilantro, chopped – 1/4 cup
Spring Onion, chopped – 1/4 cup
Red/Purple Onion, chopped – 1/4 cup
Parmesan Cheese, grated – 1/2 cup (you could try Cheddar too)

Method:

1. Preheat the oven to 180 degrees C/350 F.
2. Line the muffin moulds with paper liners.
3. In a bowl, mix all-purpose flour, sugar, baking powder, salt and all-purpose seasoning. Combine well.
4. In another bowl, take diluted egg replacer, whole milk, water, vegetable oil, mustard sauce. Mix thoroughly.
5. Add chopped cilantro, spring onion and red/purple onion to the wet ingredients. Mix to combine.
6. Add the dry ingredient mixture to the wet ingredients. The batter will be thick with dropping consistency.
7. Combine parmesan cheese. Mix well.
8. Pour 2 tablespoons of the batter into each mould until the paper liner is 3/4rth filled.
9. Bake for 20 minutes.
10. Remove the muffin trays from the oven, smear little milk on top of the almost baked muffins.
11. Place the trays back in the oven and bake for another 5- 10 minutes or until the skewer inserted in the centre of the muffin comes out clean.
12. Let the trays stand in the oven for 5 minutes.
13. Remove the trays from the oven and place them on wire rack to cool down little bit.
14. Serve.
    

Note:

1. You can replace Parmesan with Cheddar cheese.
2. If you do not have All-Purpose Seasoning, you 1/2 tsp of freshly ground peppercorns and 1/2 tsp of garlic powder/minced garlic.
3. Replace mustard sauce with finely ground mustard seeds. Add it with dry ingredients.
4. To make it spicy, add some minced green chilli.