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Cook: 15 - 20 minutes | Servings: 24 muffins


“Enjoy!!” Cassava is gluten free – Cassava flour comes from ground cassava root. It’s fine and powdery and tends to create dust clouds if you don’t handle it carefully.

  • 4 cups Cassava flour
  • 250 ml grated Cheddar cheese
  • 100 g butter, melted
  • 4 eggs
  • 250 ml milk
  • 2 teaspoons salt
  • 2 teaspoons baking powder

Mix all the dry ingredients with the cheese.
Mix the eggs, milk and melted butter.
Pour into the cheese mixture and mix well.
Scoop the mixture into muffin pans – 12 round and 12 baby loaves or 24 round muffin pans.
Bake in a preheated oven at 180°C for 15 to 20 minutes.

Recipe and photo: Monika Barnard

3 Reviews

  1. Sarah Potter

    These muffins were so dry! I had to add in extra milk and butter but still turned out tasting very floury. I think the ratios in this recipe may be off.

    • Thanks for your feedback, this is Monika Barnard own recipe. I have send your comment to her and awaiting reply.


    • Hi Sarah, here is the response from Monika… maybe you can help us, where do you stay and did you use homemade cassava or store bought?
      Hi Rina jong ek wonder waar bly sy? Myne al 3x gebak en heerlik. Dalk ook omdat my meel my eie is. Nie winkel meel nie. Ons maal vars.

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