I’m standing at my kitchen bench, on the wrong side! My friend Chantell has come over to bake, as her oven is broken. My sole condition was that she bake gluten free goods, so I could nibble! So I’m watching – and sort of helping – as she makes yo-yos and muffins. The first batch of yo-yos flopped, but we’re trying again, and I think this recipe will work better! The muffins should be good; they’re cheese and caraway seed. I’d never heard of caraway before, but it smells awesome. Oh, they’re finished, they taste good too! Makes up for the failed yo-yos.
Ok, fine, I’ll put her muffin recipe here.
2 cups plain flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon dried mustard
1 cup grated cheese (although she actually used about twice that!)
1 tablespoon caraway seeds
3/4 cup milk
50 grams butter, melted.
Sift flour, baking powder, and salt. Stir in mustard powder, cheese, and caraway seeds.
Combine egg and milk, then stir them and the butter into the dry ingredients.
Spoon into muffin trays and back at 200 degrees Celcius for 15-20 minutes.