Ingredients

  • 2 cups (500 ml) flour
  • 3 tsp (15 ml) baking powder
  • ¼ tsp (1.25 ml) bicarbonate of soda
  • ½ tsp (2.5ml) ground ginger
  • ½ tsp (2.5 ml) salt
  • 1 egg
  • ½ cup (125ml) NESTLÉ IDEAL EVAPORATED MILK
  • ½ cup (125 ml) molasses together
  • ¼ cup (60ml) melted butter
  • ⅔ (160 ml) grated Emmenthale cheese

Method

  • Preheat oven to 180˚C and line 2 muffin trays with muffin cups.
  • Sift together 2 cups (500 ml) flour, 3 tsp (15 ml) baking powder, ¼ tsp (1.25 ml bicarbonate of soda, ½ tsp (2.5ml) ground ginger and ½ tsp (2.5 ml) salt.
  • Beat 1 egg, ½ cup (125ml) NESTLÉ IDEAL EVAPORATED MILK and ½ cup (125 ml) molasses together.
  • Stir this mixture into the dry ingredients until thoroughly blended.
  • Add ¼ cup (60ml) melted butter and last fold in cup ⅔ (160 ml) grated Emmenthale cheese.
  • Fill the muffin cups halfway and bake for 15 - 20 minutes.

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